Save to your scrapbook
Baked lime, passion fruit & coconut pudding
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
125g unsalted butter, at room temperature
200g caster sugar
4 British Blacktail Large Free Range Eggs, separated
75g self-raising flour
50g desiccated coconut
400ml full-fat milk
Finely grated zest and juice of 2 limes
4 large, juicy passion fruit, or 5 smaller ones
Icing sugar, to serve
1. Preheat the oven to 180ºC, gas mark 4. Put the butter and sugar into a food processor and blitz until light and fluffy. Add the egg yolks and whizz the mixture. Alternately, add the flour and coconut with the milk. Blend until you have a smooth batter. Add the lime zest and juice.
2. Halve the passion fruit and scoop out the pulp and seeds. Remove and discard about ¹⁄³ of the black seeds (just sieve the pulp and add ²⁄³ of the seeds back into it) and add this to the batter. Pour the batter into a large bowl.
3. In a clean bowl, beat the egg whites until stiff, then, using a large metal spoon, fold ¹⁄³ of this into the batter to loosen it, then fold in the rest.
4. Spoon into a buttered 2-litre ovenproof pudding dish and set it in a roasting tin. Pour boiling water into the roasting tin to come about halfway up the sides of the pudding dish. Bake for 45-50 minutes. Allow the pudding to cool a little when it comes out of the oven then sift some icing sugar over the top and serve with thick cream.
Typical values per serving:
This recipe was first published in March 2019.