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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)

Lime and coconut sponge pudding

  • Serving size: Serves 4
  • Cooking time: Less than 60 minutes
Method

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.

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.

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.

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