Lemon & Coconut Delicious Puddings
Melted butter, to grease
100g unsalted butter, at room temperature
220g (1 cup) caster sugar
3 teaspoons finely grated lemon rind
4 eggs, separated
80ml (⅓ cup) lemon juice
75g (½ cup) plain flour
45g (½ cup) desiccated coconut
310ml (1¼ cups) milk
Icing sugar, to dust
Vanilla ice cream or cream, to serve
This old-fashioned pudding is also very clever. It goes into the oven as one mixture and emerges as two – a light sponge over a tangy sauce. An ingenious concept that always pleases!
You can also cook this pudding in a 2 litre (8 cup) capacity ovenproof or soufflé dish. Bake for 30-35 minutes depending on the depth of the dish.
Recipe from Anneka Manning of BakeClub.
Preheat oven to 180°C (160°C fan-forced). Lightly grease six 250ml (1 cup) capacity ovenproof dishes (see Baker’s tip) with the melted butter.
Use an electric mixer to beat the butter, sugar and lemon rind in a medium bowl until pale and creamy, scraping down the sides of the bowl when necessary. Add the egg yolks one at a time, beating well after each addition. Beat in the lemon juice (the mixture will curdle at this stage but it will be fine). On the lowest possible speed, beat in the flour and coconut and then the milk (the mixture will be a thin batter consistency).
Using an electric mixer with a whisk attachment or a balloon whisk, whisk the egg whites in a clean, dry medium bowl until firm peaks form. Use a large metal spoon or spatula to fold the half the whisked egg whites through the butter mixture to ‘loosen’ the mixture. Then fold through the remaining egg whites until just combined.
Divide the mixture evenly among the greased dishes. Place the dishes in an ovenproof dish and add enough boiling water to the larger dish to reach halfway up the side of the individual dishes. Bake in preheated oven for 18-20 minutes until puffed and a creamy sauce has formed under the sponge topping.
Remove from the oven, sprinkle with icing sugar and serve immediately accompanied by cream or ice cream.