Ingredients

• 125g butter, softened
• 1/2 cup (110g) caster sugar
• 1 lemon, zested, juiced to make 1/3 cup (80ml) lemon juice
• 1 lime, zested, juiced
• 2 Coles Brand Australian Free Range Eggs
• 1 1/2 cups (225g) self-raising flour
• 1/2 cup (40g) desiccated coconut
• Dollop cream, to serve
• Mint leaves, to serve

Citrus syrup

• 1 lemon, rind removed in long strips, juiced
• 1 lime, rind removed in long strips, juiced
• 1/2 cup (110g) caster sugar

Method

• Step 1 Preheat oven to 180C. Grease four 1 1/4-cup (310ml) dariole moulds and line each base with baking paper. Using an electric mixer, beat the butter, sugar, lemon zest and lime zest in a bowl for 5 mins or until light and creamy. Add eggs, one at a time, beating well after each addition. Sift the flour over butter mixture and add the lemon juice and lime juice. Fold together until just combined. Fold in desiccated coconut.
• Step 2 Divide the mixture among prepared moulds. Cover each mould with a square of baking paper and secure with a rubber band. Cover tightly with foil. Place in a deep roasting pan. Pour boiling water into the pan to reach halfway up the side of the moulds. Cook for 25 mins or until a skewer inserted into the centre comes out clean.
• Step 3 Meanwhile, to make the citrus syrup, combine the lemon juice, lime juice, sugar and 1/2 cup (125ml) water in a saucepan over low heat. Cook, stirring, until sugar dissolves. Bring to the boil. Reduce heat to low and simmer for 10 mins or until thickened. Stir in the combined rind.
• Step 4 Turn the puddings onto serving plates. Drizzle with the citrus syrup and serve with a dollop of cream and mint leaves.