A take on the traditional Lemon Delicious, and can even be made on the braai
Serves: 4 – 6
Preparation time: 20 minutes
Refrigeration Time: 35 – 40 minutes
Total Time: 60 minutes
- 4 whole eggs, at room temperature
- 125g butter, at room temperature (very important)
- 200g caster sugar
- 75g self-raising flour
- 75g desiccated coconut
- 1 tsp. vanilla extract
- 400ml full cream milk
- 2 – 3 passion fruit, juice and pips
- 150g castor sugar
- Juice and zest of 1 Lemon
- 1 teaspoon cornflour
- Grease a 20cm pie dish which will fit in a roasting tin. Preheat the oven to 180°C. Prepare a water bath by filling a roasting tin with boiling water that will come halfway up the sides of the pie dish
- Place the first 6 pudding ingredients in a food processor and whizz for 2 minutes until smooth and combined. Slowly pour the milk through the feeder tube with the motor running (do this slowly to avoid splattering) blend for a minute until combined and a smooth batter. Do not be concerned if the mixture looks a little curdled, it will come together when baked.
- Pour the coconut batter into the pie dish and place in the bain-marie. Bake for 35 – 40 minutes until the pudding is set. It will be golden on top with a luscious custard underneath. Serve with crème fraiche and the passionfruit sauce.
- To make the sauce heat the passion fruit juice and pips in a small saucepan with the sugar and lemon, mix the cornflour with a teaspoon of water and a tablespoon of the passionfruit syrup, make sure it is well blended and pour into the passionfruit syrup and stir over low – medium heat until thickened.
To make the recipe on a Weber or a gas braai with a lid, place the roasting tin on the grid of the braai, close the lid and set the temperature to 180°C and bake for 35 – 45 minutes, checking after 35 minutes.