I got a little excited on Friday when BBC Lifestyle sent me an extra special and super exciting invitation to enter a cooking / social media/blog challenge which involved making Bill Granger’s lime and coconut delicious dessert, taking pictures of my version of it, and sending the message far and wide across my social media networks that the recipe comes from Bill’s brand spanking new cooking show called ‘Bills Kitchen: Notting Hill’.
When you hear what the prize up for grabs is, you will see why I dived right into my kitchen with the ingredients they sent me and whipped up this delicious dessert.
Well actually before I dived in, I got to watch the episode the recipe is featured on first and was very impressed. As a person who watches an extraordinary amount of food on TV, this show is very much in keeping with Bill’s style of cooking and presenting on TV. He is still super relaxed and makes cooking seem effortless, but now instead of being in Sydney, he is in London. More specifically Notting Hill, where he has opened up his restaurant. I cant wait to see the rest of it.
Whenever I think of Bill’s cooking I always think of fresh and zesty recipes that have a clarity of flavour and a focus on great ingredients. In ‘Bills Kitchen: Notting Hill’ he takes this food philosophy and merges it with British inspired food, giving it a great big delicious Bill Granger twist.
The recipe is simply called delicious but is, in fact, a delicious baked hot pudding that would be delectable on a cold Winters day or equally as appealing in the middle of Summer. The top is a light and fluffy sponge, but as you spoon down you get to a gooey custard-like bottom part.
*cooks notes ~ I used skim milk instead of whole (I always do), and reduced-fat cream to pour.
Recipe | serves 6 – 8 (depending on the size of the ramekins)
Bill granger’s lime and coconut delicious
- 60 g butter
- 200 g caster sugar
- zest and juice of 4 limes 80ml
- 3 eggs separated
- 125 g self-raising flour
- 4 T desiccated coconut
- 300 ml whole milk
- icing sugar to dust
- cream to serve
- Preheat the oven to 180C. use and electric whisk and cream the butter and sugar until light and fluffy.
- Add the grated lime zest, lime juice and egg yolks and mix to combine.
- Add the flour and desiccated coconut, 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 ovenproof dishes or a 1 litre dish then sit these in a baking tray half filled with boiling water.
- Bake for 20-25 minutes for the indivisual puddings, or 40 - 45 minutes for the large pudding, until golden and set.
- Dust with icing sugar before serving warm with cream.
**The prize was a trip to London all expenses paid and dinner for 2 at Bills in Nottinghill. I won! 🙂
I look forward to connecting with you again in the future.
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