A Foodie Lives Here

Love lemony puds I do. And these? Well these are positively enchanting, not just because they have the added kick of the coconut; take an i-kid-you-not total of 3 minutes to go from gooey cakey mixure to pudding perfection, but also because the lemony-limey drizzle just rounds it all off til it sings. This just might be my new default dessert. And it’s also exquisite in its simplicity, so you can play around with different flavors all you like. The base of the pudding is really just a simple sponge cake mix with the ratio of 1:1:1 for butter-sugar-flour, with a couple of eggs added in and then whatever flavourings you like, the list is endless…

Serves 4 | Preparation time 5 minutes | Baking time 3 minutes
WHAT YOU’LL NEED
100g butter, softened/room temperature
100g light brown or castor sugar
2 eggs, at room temperature
1 tsp vanilla essence
100g self raising flour
zest of 1 large/2 medium lemons
juice of 1 large/2 medium lemons
2 Tablespoons dessicated coconut
*Optional, mix through 3-4 Tbsp ready made lemon curd

For the lemony-limey syrup
2 Tbsp light brown or castor sugar
Juice of 1 lime
Juice of 1/2 large lemon
Simmer gently together in a small saucepan until the sugar has dissolved
*Optional, add in 1-2Tbsp syrup from a jar of preserved ginger

WHAT TO DO
1. Cream together the butter and sugar until smooth, preferably with an electric mixer. This should take about 3 minutes. Add in the 2 eggs and vanilla and mix until combined. Sift in the self raising flour, add in the lemon zest, juice and coconut and fold everything gently to combine, do not over mix.

2. Spoon into 4 individual ramekins or 1 media-sized dessert bowl and microwave on high for 2.5 – 3 minutes. Remove, drizzle with the lemon-lime syrup and serve with vanilla ice-cream, double thick cream or a dollop of mascarpone.

Find more of my recipes on my personal blog afoodieliveshere.com
Read about my newly published cook book, ‘bitten.’ HERE.