Читать книгу Crave: Brilliantly Indulgent Recipes - Martha Collison - Страница 13

Coconut and lime teacup puddings

This is a sophisticated, tea-party twist on a mug cake. The liquid poured over the top serves two purposes: it keeps the sponge moist, which is really important in a microwaved sponge as they have a tendency to dry out, and it soaks through the pudding, creating a surprise citrus sauce at the bottom of the cup.

MAKES 2 PUDDINGS

PREP TIME: 5 MINS

COOKING TIME: 2 MINS IN THE MICROWAVE OR 12–14 MINS IN THE OVEN

50g butter, plus extra for greasing

50g self-raising flour

50g caster sugar

1 egg

Grated zest and juice of ¹/₂ unwaxed lime

25ml coconut milk from a shaken can

25g granulated sugar

1 Grease 2 oven-safe porcelain teacups or ramekins with plenty of butter and set to one side.

2 In a small food processor, blitz the butter, flour, caster sugar and egg together until they resemble a smooth, thick batter. (You can do this by hand in a large bowl, but it will take a little longer.) Fold through the lime zest and divide the mixture between the 2 teacups or ramekins.

3 Mix together the coconut milk, lime juice and granulated sugar in a small jug. Pour this mixture over the puddings so the top is covered in liquid.

4 Cook in the microwave on full power for 2 minutes until the cake is risen and the top is springy. Alternatively, bake in an oven preheated to 200°C/180°C fan/gas 6 for 12–14 minutes until they are risen and golden.

5 Allow to cool for a minute or two before turning out on to a plate or enjoying straight from the cup or ramekin.