Quail with cherriesHere's an interesting fact: "quail" is actually the name for dozens of different species of birds as opposed to just one. I did not previously know that. I was surprised to find this out but then...
Beetroot and feta salad with crispy sageThere are few things more satisfying than getting your hands stained a bright fuchsia by the common garden beet. Almost every country in the world has their very own recipe for this earthy vegetable...
Kuku sabzi, the Persian omeletteThank the world that Middle Eastern food is starting to push its way in front of the monotonous burger and chicken wing takeaways that occupy every main street in the land. I'm not talking about...
Lime and coconut sponge pudding
- 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)
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.