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Citrus Pudding With Coconut Syrup

Yield: 1 servings

Ingredients and directions for this recipe

125 g Butter
2 ts Lime zest
2 ts Lemon zest
150 g Caster sugar
2 lg Eggs
45 g Desiccated coconut
225 g Self raising flour
1 c Buttermilk

FOR THE SYRUP
40 ml Fresh lime juice
40 ml Fresh lemon juice
150 g Castor sugar
2 tb Water

Grease a 7-cup pudding steamer and set aside.

Beat the butter, rinds and sugar in an electric mixer until light and
fluffy. Add the eggs 1 at a time, beating well after each addition.
Add coconut, sifted flour and buttermilk and mix well. Pour the
mixture into the greased pudding steamer and cover with baking paper
and foil. Secure with a tight fitting lid or foil.

Please the pudding steamer in a large pan of boiling water so that the
water level reaches half way up the side of the pudding bowl. Boil
for 2 hours or until the mixture is firm, adding extra boiling water
to the pan if necessary.

Turn the pudding out onto a serving platter and drench with syrup.

To make the syrup, combine all ingredients in a small saucepan and
slowly bring to the boil, stirring until the sugar dissolves. Boil
for two minutes then turn the heat off.

See also:
Previous recipe Citrus Pudding Cake
Next recipe Citrus Pudding-cake

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