This pudding tastes very fresh but still gives you that cosy feeling. Don't be tempted to put it back in the oven if you think it's not cooked through –they’re meant to have a soggy bottom!
Preheat the oven to 180C. Use an electric whisk to cream the butter and sugar until light and creamy. Add the grated lime zest, lime juice and egg yolks and mix to combine. Add the flour and desiccated coconut and mix again, then pour in the milk and mix to a smooth batter.
Whisk the egg whites until just before they become stiff peaks. Gently fold one spoon of the whites into the batter mixture and, once combined, fold in the remaining egg whites. Pour the mixture into 4 individual buttered oven proof dishes or a 1 litre buttered ovenproof dish then sit these in a baking tray half-filled with boiling water.
Cook for 20-25 minutes for the individual puddings or 40 to 45 minutes for the large pudding, until the delicious is set and golden. Remove from the oven and dust with icing sugar before serving warm with single cream.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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