Dairy-free coconut & lemon curd pudding

PREP + COOK TIME 1 HOUR 15 MINUTES SERVES 6

4 eggs

1¼ cups (190g) coconut sugar

½ cup (125ml) lemon juice

180g vegan margarine

¼ cup (40g) coconut syrup

2 tablespoons finely grated lemon rind

1 teaspoon vanilla bean paste

270ml canned coconut cream, shaken well

¾ cup (110g) self-raising flour

½ cup (25g) flaked coconut or freshly shaved coconut

1 Separate 3 eggs; reserve whites. Combine egg yolks, whole egg, 1 cup of the coconut sugar and lemon juice in a medium heatproof bowl over a medium saucepan of simmering water (don’t let the base of the bowl touch the water). Stir mixture for 20 minutes or until it thickens and thickly coats the back of a spoon. Whisk in one third of the margarine, a small spoonful at a time, until smooth. Remove bowl from pan; cover surface directly with plastic wrap. Refrigerate until required.

2 Preheat oven to 150°C/130°C fan. Grease a

1.25 litre (5-cup) ovenproof dish.

3 Beat egg whites in a bowl with an electric mixer on high speed until firm peaks form. Reduce speed to low; gradually add coconut syrup, followed by remaining coconut sugar, in three batches, beating until combined after each addition. Add lemon rind and vanilla, beating until combined.

4 Melt remaining margarine in a small saucepan; stir in coconut cream until combined. Using a large metal spoon, fold through egg mixture until just combined. Sift flour over egg mixture; fold in gently (do not over mix). Pour batter into dish.

5 Gently swirl curd mixture on top of the batter (some will fall through the batter, while the rest will remain on the surface).

6 Bake pudding for 45 minutes or until it springs back when lightly touched and the lemon curd bubbles around the edge. Serve immediately topped with coconut.