- 25 min
- 30 min
- ¼ cup lime juice
- 2 tbsp water
- ½ cup caster sugar
- Melted butter, to grease
- 110g caster sugar
- 100g butter, at room temperature, cubed
- 4 tsp Queen Passionfruit Baking Paste
- 2 eggs
- 125g self-raising flour, sifted
- 65g (¾ cup) desiccated coconut
- 125ml (½ cup) coconut milk
- 185ml (¾ cup) thick (double) cream
- 1 ½ tsp Queen Passionfruit Baking Paste OR 1/3 cup fresh passionfruit pulp
Preheat oven to 180°C (160°C fan-forced). Grease six 185ml (¾ cup) ramekins with melted butter and place on an oven tray.
Stir lime juice, water and sugar in a saucepan over low heat until sugar has dissolved. Boil for 5 minutes, until reduced slightly. Allow to cool then spoon 1 tbsp of syrup into each greased ramekin and set remaining syrup aside.
Use an electric mixer to beat butter, sugar and Passionfruit Baking Paste until pale and creamy. Add eggs one at a time, beating well after each addition.
Combine flour and desiccated coconut. Add half to butter mixture and mix on low until just combined. Add coconut milk and mix until just combined. Add remaining flour and coconut mixture and mix on low until just combined.
Spoon pudding mixture into ramekins over the lime syrup, dividing evenly (syrup will come up the sides of ramekins). Bake in preheated oven for 25-30 minutes or until an inserted skewer comes out clean.
Stand puddings in ramekins for 3-5 minutes before turning onto serving plates, using a small palette knife to release them if necessary.
Place the cream and Passionfruit Baking Paste or passionfruit pulp in a medium bowl and stir with a balloon whisk until it starts to thicken. Serve puddings warm with a generous dollop of passionfruit cream.