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Lemon, lime and coconut steamed puddings with citrus syrup
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulge in zesty lemon-lime-coconut steamed puddings topped with citrus syrup and a dollop of cream for the perfect winter treat.
Ingredients:
  • 125g butter, softened
  • 220.00g caster sugar
  • 80ml lemon
  • 1 lime, zested, juiced
  • 2 Free Range Eggs
  • 225g self-raising flour
  • 40g desiccated coconut
  • Dollop cream, to serve
  • Mint leaves, to serve
  • 1 lemon, rind removed in long strips, juiced
  • 1 lime, rind removed in long strips, juiced
Instructions:
  • Preheat the oven to 180C. Grease four 1 1/4-cup (310ml) dariole moulds and line the base of each with baking paper. In a large bowl, using an electric mixer, beat butter, sugar, lemon zest, and lime zest for 5 minutes until light and creamy. Add eggs one at a time, beating well after each addition. Sift flour over the butter mixture, add lemon juice and lime juice, then fold together until just combined. Gently fold in desiccated coconut.
  • Distribute the mixture into the greased moulds. Top each with a square of parchment paper and secure with a rubber band, then cover tightly with foil. Place in a deep roasting pan and fill with boiling water halfway up the sides of the moulds. Bake for 25 minutes or until a skewer comes out clean.
  • To prepare the citrus syrup, gently simmer lemon juice, lime juice, sugar, and 1/2 cup (125ml) water in a saucepan until sugar completely dissolves. Then, bring to a boil, lower the heat, and simmer for 10 minutes until thickened. Finally, stir in the mixed rind.
  • Invert the puddings onto plates and drizzle with citrus syrup. Top with a spoonful of cream and fresh mint leaves before serving.

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