Bill Granger's Lime and Coconut Delicious Recipe
A light, self-saucing baked pudding with a coconut sponge top and a creamy lime custard underneath. From the recipe collection of Australian chef Bill Granger. Serves 4 to 6, depending on ramekin size.
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Ingredients
- 60 grams butter
- 200 grams caster sugar
- zest and juice of 4 limes 80ml
- 3 eggs separated
- 125 grams self-raising flour
- 4 Tbsp desiccated coconut
- 300 ml whole milk
- icing sugar to dust
- cream to serve
Instructions
- Preheat the oven to 180°C (350°F). Using an electric whisk, cream the butter and sugar until light and fluffy.
- Add the 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.
- In a clean bowl, whisk the egg whites until they reach soft peaks, just before they become stiff. Gently fold one spoonful of the whites into the batter to loosen it, then carefully fold in the remaining egg whites until just combined. Do not overmix.
- Pour the mixture into four individual buttered ovenproof ramekins or a single buttered 1-litre ovenproof dish. Place in a deep baking tray and pour boiling water into the tray to come halfway up the sides of the dish or ramekins.
- Bake for 20 to 25 minutes for individual puddings, or 40 to 45 minutes for the large dish, until golden and set on top.
- Dust with icing sugar and serve warm with cream.
Notes
The key to the two-layer texture is a gentle hand when folding in the egg whites and a water bath in the oven. Do not skip either step. For a stronger coconut flavour, substitute the milk with coconut cream diluted to the same consistency as whole milk.
Storage: Store any leftovers covered in the fridge for up to 3 days. The sponge will soften over time, so this is best eaten fresh.
Reheating: Reheat gently in the microwave or in the oven at 160°C (325°F) until just warm.
Freezing: Not suitable for freezing. The custard layer can separate on thawing.