Ingredients
Method
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 recipe 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.
Note
- Lay a sheet of baking paper over a sheet of foil. Keeping the sheets together, fold a pleat down the middle. Cover the filled pudding basin and, with the pleat closed, secure firmly with string. The pleat allows for expansion during cooking.
