This recipe was inspired by my recent foodie experience on Kangaroo Island. I joined the Kangaroo Island Food Safari for a week learning about the history of this beautiful island and visiting a variety of food producers along the way.
The shining beacon of the Food Safari was the lovely Maggie Beer who joined our group for a number of days. We were privileged to sample and enjoy a couple of meals cooked by Maggie. We loved her honest, homely cooking style that is elevated by the use of her signature products such as olive oil, verjuice and quince paste. One of the highlight dishes was a simple Lemon Delicious pudding served with a Blueberry compote – light, tangy and comforting.
I was inspired to recreate a version of this dessert when I returned home. The Farmers Market had plenty of lemons today, and there is a lovely Asian lady who sells sweet and delicious blueberries.
An electric stand mixer or hand beater is helpful for this recipe, although not essential. You will need to cream the butter and sugar, as well as whisk the egg whites. If you have a strong arm along with a trusty whisk you can pull this dessert together. I do hope you enjoy it.
50g butter, softened
80g castor sugar
zest 1 lemon
3 eggs, separated
1/4 cup (35g) self-raising flour
2 tbsp (20g) desiccated coconut
400ml coconut milk (or use full-cream cow’s milk)
1/3 cup (80ml) lemon juice (you will need about 2 lemons)
- Preheat the oven to 180C. Grease a baking dish approximately 26cm x 17cm.
- Cream together the butter, sugar and lemon until pale, then add the egg yolks one at a time, beating well between each addition.
- Add the flour, coconut, coconut milk and lemon juice and mix to combine. Note: the batter will be very sloppy.
- Next, whisk the egg whites with a pinch of salt until still peaks form. Add one-third of the whites to the lemon mixture and gently fold in. Then gently fold in the remaining egg whites.
- Pour the batter into the prepared pan. Bake for 30-35 minutes or until risen and golden on top. It should be springy to touch with a slight wobble.
- Allow the pudding to cool for 5 minutes before serving. Dust with a flourish of icing sugar and serve with the blueberry compote alongside.
125g punnet blueberries (or use frozen ones)
75g castor sugar
1/4 cup water
squeeze lemon juice
1 tbsp limoncello (an Italian lemon liqueur, optional)
- Place the sugar and water in a small saucepan over medium heat, stirring often until sugar is dissolved. Increase heat and bring the sugar syrup to the boil. Reduce heat and simmer for 5 minutes.
- Add the blueberries and a squeeze of lemon juice. Simmer rapidly for about 6 minutes or until slightly thickened.
- Place in a serving dish alongside the lemon delicious pudding.