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


    Baked lime, passion fruit & coconut pudding

    • Preparation time: 15 minutes
    • Cooking time: 45-50 minutes
    • Total time: 1 hour 5 minutes

    Serves: 6


    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.


    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars