First posted: Jun 14, 2012

3 Minute Lemon and Coconut Sponge Pudding


Love lemony puds I do. And these? Well these are positively enchanting, not just because they have the added kick of the coconut; take an i-kid-you-not total of 3 minutes to go from gooey cakey mixure to pudding perfection, but also because the lemony-limey drizzle just rounds it all off til it sings. This just might be my new default desert. And it’s also exquisite in its simplicity, so you can play around with different flavors all you like. The base of the pudding is really just a simple sponge cake mix with the ratio of 1:1:1 for butter-sugar-flour, with a couple of eggs added in and then whatever flavorings you like, the list is endless… Oh, and in case you were wondering, no, I have no shame in microwaved puds.



Cooks in:        Serves:4

  • 100g butter, softened/room temperature
  • 100g light brown or castor sugar
  • 2 eggs, at room temperature
  • 1 tsp vanilla essence
  • 100g self raising flour
  • zest of 1 large/2 medium lemons
  • juice of 1 large/2 medium lemons
  • 2 Tablespoons dessicated coconut
  • *Optional, mix through 3-4 Tbsp ready made lemon curd
For the lemony-limey syrup
  • 2 Tbsp light brown or castor sugar
  • Juice of 1 lime
  • Juice of 1/2 large lemon
  • Simmer gently together in a small saucepan until the sugar has dissolved, remove from the heat and set aside
  • *Optional, add in 1-2Tbsp syrup from a jar of preserved ginger

What to do

1. Cream together the butter and sugar until smooth, preferably with an electric mixer. This should take about 3 minutes. Add in the 2 eggs and vanilla and mix until combined. Sift in the self raising flour, add in the lemon zest, juice and coconut and fold everything gently to combine, do not over mix.

2. Spoon into 4 individual ramekins or 1 media-sized dessert bowl and microwave 2 puddings at a time on high for 2.5 - 3 minutes. Remove, drizzle with the lemon-lime syrup and serve with vanilla ice-cream, double thick cream or a dollop of mascarpone.

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