STEAMED COCONUT PUDDINGS WITH LIME 175 g unsalted butter 85 g sugar 1 teaspoon vanilla extract 3 eggs, lightly beaten 1 cup self-raising flour, sifted 100 g desiccated coconut LIME SYRUP 1/2 cup sugar 1 cup water 3 tablespoons lime juice Rind of 2 limes shredded 3 cardamom pods, bruised Place butter, sugar and vanilla extract in a bowl and beat until light and creamy. Add eggs to bowl and beat well. Fold in flour and coconut, and pour mixture into six 3/4-cup capacity, well-greased ramekins.

Cover mixture with small circles of greased paper. Place ramekins in a steamer and steam puddings over rapidly simmering water for 40 minutes or until they are cooked when tested with a skewer.

To make syrup, place sugar, water, lime juice and rind, and cardamom pods in a saucepan and stir over low heat until sugar has dissolved. Allow syrup to simmer for 3-5 minutes or until it has thickened slightly.

Invert puddings onto serving plates and pour over lime syrup. Serve with thick cream.

Serves 6.

[The New Cook, Donna Hay]