Coconut and lime self-saucing pudding
- Preparation and cooking time
- Total time
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 50g buttersoftened
- 200g golden caster sugar
- 2 limeszested, plus more zest to serve
- 100ml lime juice(the juice of 1-2 limes, plus the juice from the zested limes, depending how juicy they are)
- 3 eggsseparated
- 75g plain floursifted
- 50g dessicated coconut
- 250ml coconut milk
- icing sugarfor dusting
- toasted coconut flakesto serve
Nutrition: per serving
- kcal636
- fat34.5g
- saturates27.7g
- carbs56.1g
- sugars56.1g
- fibre3.5g
- protein8.4g
- salt0.2g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Whizz the butter, sugar and lime zest in a food processor. Add the lime juice, egg yolks, flour, desiccated coconut and coconut milk, blending after each addition. Tip into a large bowl.
step 2
Whisk the egg whites to soft peaks with an electric whisk, and carefully tip into the blended mix. Gently fold together with a spatula or a metal spoon, trying not to lose any air.
step 3
Butter an ovenproof soufflé or baking dish and put it in a baking tray half filled with hot water. Pour the batter into the dish and smooth over the top lightly.
step 4
Bake for 40-50 minutes until the top is lightly browned but still has a wobble. This will mean there’ll be a curd at the bottom of the dish. Remove the dish from the tray, dust with icing sugar, scatter over the coconut flakes, more lime zest and serve warm.
