Saturday, 14 January 2012

Zingy Lemon and Crunchy Coconut Pudding

I have to admit January is not my favourite month.  My purse is empty after the excesses of Christmas and New Year, the weather is miserable, it's dark by 4pm and the only thing I want to snuggle up to in the evenings is a hot water bottle and a cup of cocoa.

The saving grace is that January is when I want to go back to delicious, warming, comfort foods that don't rely on any fancy or expensive ingredients, don't take hours to make and taste amazing.

This is where my Zingy Lemon and Crunchy Coconut Pudding ticks every box.  Most of the ingredients I have knocking around the kitchen anyway, It's quick and easy to make, you bake it in the same dish you serve it in (less washing up!) and although it's sweet and warming, the lemon gives it a lighter, fresher feel...reminding me that Spring will be here soon!

Zingy Lemon and Crunchy Coconut Pudding


125g unsalted butter, softened
180g caster sugar
225g plain flour
1½ tsp baking powder
1 egg
110g lemon curd

Coconut topping

1 egg white, lightly beaten
140g caster sugar
130g desiccated coconut

Preheat the oven to 180C/gas 4 and lightly grease a square baking dish with butter and leave to one side.

In a large bowl add the butter and sugar and beat with a wooden spoon until smooth and creamy.  Beat in the egg until just combined then sift over the flour, beat well until smooth and even coloured

The mixture will be very thick so use a spatula to pour the mixture into the prepared dish.  Use the spatula to ease the mixture evenly into the dish, right into the corners and lightly smooth the top.  Place in the oven for 15 minutes until light golden.

To make the coconut topping; place the egg white, sugar and coconut into a bowl and mix, it should be quite crumbly. 

When the sponge layer is ready remove from the oven and whilst still hot evenly spread over the lemon curd.  Sprinkle over the coconut topping until completely covered and return to the oven for 10 minutes.  Serve hot or allow to cool then place in the fridge and enjoy cold whenever you like!

Belle's Top Tip
I used shop-bought lemon curd as it was in the cupboard and makes this recipe super-quick, however if you would love to make your own there's a great recipe by Delia Smith which you can check out here.