Lime and coconut sponge pudding

Lime and coconut sponge pudding

Ingredients

  • 2⁄3 cup sugar
  • ¼ cup plain flour
  • 50g butter, melted
  • Grated zest of 1 large lime
  • 1⁄3 cup fresh lime juice
  • 3 eggs, separated
  • ¾ cup coconut milk
  • ¾ cup milk
  • Toasted coconut and extra lime zest, to garnish (optional)

Preparation method

1. Preheat oven to 160°C/140°C fan-forced. Combine sugar and flour in a mixing bowl. Stir in butter, lime zest and juice. Combine egg yolks, coconut milk and milk; stir into dry mixture.

2. Beat egg whites with a pinch of salt, using an electric mixer, until stiff and moist. Lightly fold whites through batter until no streaks remain. Divide mixture between 4 x 1 cup ovenproof bowls.

3. Place bowls in a baking dish. Fill dish with 2.5cm hot water. Bake for 20 minutes. Increase oven to 190°C/170°C fan-forced. Bake 10 minutes until tops are well-browned and springy to touch. Serve warm with coconut and zest if you like.


TIPS: This pudding separates into two luscious layers – a saucy pudding beneath a light sponge.  

More inspiration

Inside the world's most expensive restaurantInside the world's most expensive restaurantBored of eating out? Then make reservations at a new restaurant in Spain that has promised a to revolutionise fine dining – but be warned the one-of-a-kind meal costs $2000 per person. Edible flowers could help prevent cancer and heart disease: studyEdible flowers could help prevent cancer and heart disease: studyUsing edible flowers in food is usually the domain of gourmet Asian foodies, but now research suggests that the pretty garnishes might have health benefits too. Warm eggplant saladWarm eggplant saladUsing the same principles as tofu, I have decided to douse it in flavour-rich ingredients that soak into its creamy sponginess and make it excellent.
advertisement
Get great recipes on your mobile wherever you are.