Just 15 mins cooking time!
|3||eggs — large|
|270 ml||flour — cake|
|15 ml||Robertson's baking powder|
|500 ml||desiccated coconut|
|10 ml||lemon — zest only|
Place the butter, half the sugar, the eggs and 250ml lukewarm water in a bowl and mix well.
Add the flour, baking powder and coconut, stirring until well combined. Pour into a round or square greased two-litre microwave-safe dish.
Place the dish on top of an upside- down saucer in the microwave and cook on full power for eight to 10 minutes. Remove from the microwave and allow to stand for 10 minutes.
Place the remaining sugar, the lemon zest and 375ml water in a microwave-safe jug and cook on full power in the microwave for five minutes. Remove the liquid from the microwave and pour over the pudding. Enjoy warm or cold with custard or ice cream.
Try a coconut and almond version of this pudding. Leave out the lemon zest and add 5ml almond essence instead. Top with flaked, roasted almonds after baking.
The pudding may not appear cooked when you remove it from the microwave. Leave it to stand. It will set after a few minutes.
Pour the lemon syrup over the pudding while it is still warm to ensure that it soaks in properly.
This pudding is best enjoyed fresh, on the day that you bake it.
Image and text: Ideas magazine.
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