Name: Coconut and lime pudding
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 1 tablespoon chopped glacé ginger; 2 tablespoon chopped roasted unsalted macadamias; 1/2 cup (110g) firmly packed brown sugar; 1/4 cup (90g) golden syrup; 1/4 cup (60ml) lime juice; 4 eggs, beaten lightly; 400 millilitre can coconut cream; 2 teaspoon grated lime rind; 1/4 teaspoon ground ginger; 1/2 teaspoon ground cinnamon

Coconut and lime pudding

Warmly spiced and studded with ginger and macadamia nuts, these coconut and lime puddings are lovely served warm with a dollop of cream or ice-cream.

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Serves 6

Cook

1H 30M

Ingredients

1 tablespoon chopped glacé ginger

2 tablespoon chopped roasted unsalted macadamias

1/2 cup (110g) firmly packed brown sugar

1/4 cup (90g) golden syrup

1/4 cup (60ml) lime juice

4 eggs, beaten lightly

400 millilitre can coconut cream

2 teaspoon grated lime rind

1/4 teaspoon ground ginger

1/2 teaspoon ground cinnamon

Method

1.Preheat oven to 180°C/160°C fan-forced. Grease six ¾-cup (180ml) ovenproof moulds. Sprinkle base of moulds with combined glacé ginger and nuts.

2.Stir sugar, golden syrup and juice in small saucepan, over heat, without boiling, until sugar is dissolved; cool to room temperature.

3.Combine egg and coconut cream in medium bowl; stir in rind, ground ginger and cinnamon. Stir syrup into egg mixture; pour mixture into moulds.

4.Place moulds in baking dish, then pour in enough boiling water to come halfway up the sides of moulds.

5.Bake about 1 hour or until just set. Remove moulds from water; cool, refrigerate overnight. Serve either hot or cold with whipped cream and toasted shredded coconut.

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Ingredients

Method

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