These mini puddings are almost too cute to eat.. But we will because how can anyone say no to a zesty coconut steamed pudding.
- Makes4
- Cook time30 minutes
- Prep time15 minutes
Ingredients
- 125g butter, softened
- 1/2 cup (110g) caster sugar
- 1 lemon, zested, juiced to make 1/3 cup (80ml) lemon juice
- 1 lime, zested, juiced
- 2 Coles Brand Australian Free Range Eggs
- 1 1/2 cups (225g) self-raising flour
- 1/2 cup (40g) desiccated coconut
- Dollop cream, to serve
- Mint leaves, to serve
Citrus syrup
- 1 lemon, rind removed in long strips, juiced
- 1 lime, rind removed in long strips, juiced
- 1/2 cup (110g) caster sugar
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Method
Step 1
Preheat oven to 180°C. Grease four 1 1/4cup (310ml) dariole moulds and line each base with baking paper. Using an electric mixer, beat the butter, sugar, lemon zest and lime zest in a bowl for 5 mins or until light and creamy. Add eggs, one at a time, beating well after each addition. Sift the flour over butter mixture and add the lemon juice and lime juice. Fold together until just combined. Fold in desiccated coconut.
Step 2
Divide the mixture among prepared moulds. Cover each mould with a square of baking paper and secure with a rubber band. Cover tightly with foil. Place in a deep roasting pan. Pour boiling water into the pan to reach halfway up the side of the moulds. Cook for 25 mins or until a skewer inserted into the centre comes out clean.Step 3
Meanwhile, to make the citrus syrup, combine the lemon juice, lime juice, sugar and 1/2 cup (125ml) water in a saucepan over low heat. Cook, stirring, until sugar dissolves. Bring to the boil. Reduce heat to low and simmer for 10 mins or until thickened. Stir in the combined rind.
Step 4
Turn the puddings onto serving plates. Drizzle with the citrus syrup and serve with a dollop of cream and mint leaves.
Lemon, lime and coconut steamed puddings with citrus syrup
- Makes4
- Cook time30 minutes
- Prep time15 minutes
Ingredients
- 125g butter, softened
- 1/2 cup (110g) caster sugar
- 1 lemon, zested, juiced to make 1/3 cup (80ml) lemon juice
- 1 lime, zested, juiced
- 2 Coles Brand Australian Free Range Eggs
- 1 1/2 cups (225g) self-raising flour
- 1/2 cup (40g) desiccated coconut
- Dollop cream, to serve
- Mint leaves, to serve
Citrus syrup
- 1 lemon, rind removed in long strips, juiced
- 1 lime, rind removed in long strips, juiced
- 1/2 cup (110g) caster sugar
Description
These mini puddings are almost too cute to eat.. But we will because how can anyone say no to a zesty coconut steamed pudding.
Method
Step 1
Preheat oven to 180°C. Grease four 1 1/4cup (310ml) dariole moulds and line each base with baking paper. Using an electric mixer, beat the butter, sugar, lemon zest and lime zest in a bowl for 5 mins or until light and creamy. Add eggs, one at a time, beating well after each addition. Sift the flour over butter mixture and add the lemon juice and lime juice. Fold together until just combined. Fold in desiccated coconut.
Step 2
Divide the mixture among prepared moulds. Cover each mould with a square of baking paper and secure with a rubber band. Cover tightly with foil. Place in a deep roasting pan. Pour boiling water into the pan to reach halfway up the side of the moulds. Cook for 25 mins or until a skewer inserted into the centre comes out clean.Step 3
Meanwhile, to make the citrus syrup, combine the lemon juice, lime juice, sugar and 1/2 cup (125ml) water in a saucepan over low heat. Cook, stirring, until sugar dissolves. Bring to the boil. Reduce heat to low and simmer for 10 mins or until thickened. Stir in the combined rind.
Step 4
Turn the puddings onto serving plates. Drizzle with the citrus syrup and serve with a dollop of cream and mint leaves.