Home > August seasonal recipes > Raspberry, lime and coconut self-saucing pudding

Raspberry, lime and coconut self-saucing pudding

Name: Raspberry, lime and coconut self-saucing pudding
Prep time: 10 min
Cook time: PT18-22M
Total time: 28 min
Yield: Serves 4
Ingredients: 60g butter, softened, plus extra to grease; 200g caster sugar; 3 medium free-range eggs, separated; Grated zest and juice 3 limes; 125g self-raising flour; 4 tbsp desiccated coconut, plus extra toasted to serve; 300ml whole milk; 200g fresh raspberries; You’ll also need; 4 oven-safe ramekins or bowls (about 300ml capacity), greased; Roasting tin large enough to hold them; Useful to have; Electric hand mixer

By: Jess Meyer
Former deputy food editor, delicious.

Published: 18 Aug 21
Updated: 18 Mar 24

Raspberry, lime and coconut self-saucing pudding

Rustle up some quick and easy raspberry puddings for dessert. These raspberry, lime and coconut puds are self-saucing, so grab a spoon and dive in.

If you believe pudding should be a stress-free affair, you’ll also love our make-ahead dessert recipes.

Easy
August 2021

Test kitchen approved

Serves 4
Hands-on time 10 min

Rustle up some quick and easy raspberry puddings for dessert. These raspberry, lime and coconut puds are self-saucing, so grab a spoon and dive in.

If you believe pudding should be a stress-free affair, you’ll also love our make-ahead dessert recipes.

Vegetarian recipes

Nutrition: per serving

Calories: 643kcals
Fat: 29g (18.9g saturated)
Protein: 12.9g
Carbohydrates: 79.8g (56.3g sugars)
Fibre: 5.3g
Salt: 0.8g

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Ingredients

60g butter, softened, plus extra to grease
200g caster sugar
3 medium free-range eggs, separated
Grated zest and juice 3 limes
125g self-raising flour
4 tbsp desiccated coconut, plus extra toasted to serve
300ml whole milk
200g fresh raspberries

You’ll also need

4 oven-safe ramekins or bowls (about 300ml capacity), greased
Roasting tin large enough to hold them

Useful to have

Electric hand mixer

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Method

Heat the oven to 180ºC fan/gas 6. Beat together the butter and sugar in a large mixing bowl until light and fluffy. Add the egg yolks, one at a time, beating well between additions. Beat in most of the lime zest and all the juice, then gently mix in the flour, coconut and milk.
In another clean bowl, whisk the egg whites to soft peaks, then gently fold into the batter in 2 additions until just combined.
Divide the raspberries among the prepared ramekins/bowls, then top with the pudding mixture. Pour boiling water into the roasting tin so it comes halfway up the sides of the ramekins/bowls. Bake for 18-22 minutes until golden. Sprinkle with extra toasted coconut and the remaining lime zest to serve.

Recipe from August 2021 Issue

Nutrition

Nutrition: per serving

Calories: 643kcals
Fat: 29g (18.9g saturated)
Protein: 12.9g
Carbohydrates: 79.8g (56.3g sugars)
Fibre: 5.3g
Salt: 0.8g

delicious. tips

Next time: Make the pudding in one large dish and bake for an additional 15 minutes.

Easy swaps: Switch the lime and raspberries for lemon and blackberries (or other seasonal berries). Replace the butter and milk with plant-based alternatives to make the recipe dairy free.