“It’s no secret that my mum LOVED pudding. Lemon Delicious was a family favourite in our house and almost always followed the Sunday Lamb Roast. It was then, and remains, the perfect light and tangy finish to the hearty Roast. As the chief cook in our house for most of my growing up it was culinary delights like Lemon Delicious that inspired me.  It seemed miraculous to me then, and still does, that you can mix a few ingredients together and they magically separate to form the lightest of sponges on top and the creamiest of sauces below.

This version introduces makrut lime leaves and coconut cream to create a new twist on an old favourite. Coconut and citrus were amongst Mum’s favourite flavours and I know if I had the opportunity to serve this for her now her eyes would sparkle with pleasure and she’d probably have to go in for a second helping. So Happy Mother’s Day Mum! You are still very much here in our memories, and particularly in this pudding.”
-Felicity Morgan-Rhind

Serves: 8
Prep time: 15 mins
Cooking time: 45 mins

INGREDIENTS - PUDDING

1 c coconut cream
6 large fresh lime leaves
4 teaspoons lemon zest
½ c lemon juice
¾ c cold water
NOTE: I used Solo’s Choice coconut cream. If you are using a thicker brand adjust coconut cream measurement to half and half with water.
4 eggs, separated
1 c sugar
¼ c  salted butter melted
½ c self raising flour sifted

INGREDIENTS - TO SERVE

Icing sugar
Whipped cream
Toasted coconut
Lime zest

METHOD 

1. Prepare a water bath by placing an empty deep baking dish in the oven. You need to use a dish that is larger than your Ironclad Pan as you will half fill this dish with water just before you cook the pudding.

2. Heat oven to 160°C. 

3. Bring coconut cream, and whole fresh lime leaves to boil then turn heat down and simmer gently for 3 minutes. Add lemon zest, juice and water and leave to cool. Remove the lime leaves once cool and reserve them for use later.

4. Whisk egg yolks, sugar and butter together for a minute or so. Sift in the flour in 1T batches, mixing in between then add cooled coconut cream and beat lightly to combine.

5. Beat egg whites to stiff peaks and very gently fold in to the egg yolk and coconut cream mixture. Make sure there are large white blobs of egg white. Grease your Ironclad Pan with butter.

6. Place lime leaves flat in the bottom of your pan in a circle. They will continue to release their flavour as the pudding cooks. Gently pour the pudding mixture evenly into your pan. Using a jug, half fill the deep sided baking dish that’s in the oven with hot water.

7. Gently place Ironclad Pan into the water bath and cook for 30 minutes until golden brown.

8. Sprinkle with icing sugar and serve with whipped cream, toasted coconut and lime zest. Serve immediately. This is more or less a soufflé and is much better eaten straight out of the oven.