Lemon curd & coconut steam pudding

SERVES 4-6

Golden syrup steamed pudding was always my pick as a kid, but now I’m more inclined towards this lemon curd and coconut version – it’s so sweet and tangy, buttery and soft!

4 heaped tbsp lemon curd

120g butter

¾ cup sugar

2 eggs

1 cup plain flour

1 tsp baking powder

3 tbsp desiccated coconut,

plus extra to garnish

½ tsp baking soda

¼ cup milk Ice cream or whipped cream,

to serve

1 Grease a three-cup pudding basin with butter. Place a circle of baking paper in the bottom. Spoon the lemon curd into the bottom.

2 Cream the butter and sugar, then beat in the eggs, one at a time. Fold in the flour, baking powder and coconut, then mix until combined.

3 Dissolve the baking soda in the milk, then add to the batter. Spoon onto the lemon curd.

4 Tightly cover with pleated baking paper and a layer of foil (see tip). Secure with string.

5 Place in a large saucepan and pour in water to reach halfway up the pudding basin. Cover and bring to the boil. Lower the heat until it is simmering and steam for 90 minutes. Check the water level occasionally and add more if it gets low.

6 Stand for 10 minutes, then run a knife around the outside of the pudding and turn onto a serving plate. Remove the baking paper and top with the extra coconut. Slice and serve with ice cream or whipped cream.