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Lemon Delicious Pudding, Kitchen to Table, Yamba

Lemon Delicious Pudding

Inspired by Meredith's Trip to Kangaroo Island, this is her version of Maggie Beer's Lemon Delicious Pudding served with a Blueberry compote - light, tangy and comforting. All while using local ingredients from the local Farmer's Market.
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Equipment

  • Stand Mixer optional
  • Hand Mixer optional

Ingredients
  

  • 50 g butter softened
  • 80 g caster sugar
  • 1 lemon zested
  • 3 eggs separated
  • ¼ cup (35g) self-raising flour
  • 2 tbsp (20g) desiccated coconut
  • 400 ml coconut milk (or use full-cream cow's milk)
  • ⅓ cup (80g) lemon juice (this is about 2 lemons)

Instructions
 

  • 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.