Coconut and lime pudding

Warmly spiced and studded with ginger and macadamia nuts, these coconut and lime puddings are lovely served warm with a dollop of cream or ice-cream.
lime coconut bake
1H 30M



1.Preheat oven to 180°C/160°C fan-forced. Grease six ¾-cup (180ml) ovenproof moulds. Sprinkle base of moulds with combined glacé ginger and nuts.
2.Stir sugar, golden syrup and juice in small saucepan, over heat, without boiling, until sugar is dissolved; cool to room temperature.
3.Combine egg and coconut cream in medium bowl; stir in rind, ground ginger and cinnamon. Stir syrup into egg mixture; pour mixture into moulds.
4.Place moulds in baking dish, then pour in enough boiling water to come halfway up the sides of moulds.
5.Bake about 1 hour or until just set. Remove moulds from water; cool, refrigerate overnight. Serve either hot or cold with whipped cream and toasted shredded coconut.

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