Lemon Delicious Pudding With Poached Rhubarb

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 100 g walnuts
• 1/2 cup desiccated coconut
• 2 large lemons
• 3 eggs, seperated
• 80 g butter, softened
• 3/4 cup caster sugar
• 1/2 cup self-rising flour
• 150 ml milk
• 6 tablespoons double cream
• 600 g rhubarb
• 50 g butter
• 2 tablespoons caster sugar
• 50 ml water
• 1/2 teaspoon cinnamon

Recipe

• 1 finely chop the walnuts and combine with the coconut. microwave on high for 1 minute, stop, stir and microwave for a further 1 minute. set aside.
• 2 trim the ends of the rhubarb and chop into 3cm pieces. place rhubarb, butter, sugar, water and cinnamon. cover, and microwave for 10 minutes.
• 3 while that is cooking, zest the rind of the lemons, and juice them.
• 4 with electric beater, whip the egg whites until it forms fluffy peaks, set aside.
• 5 cream the butter, sugar and lemon zest until fluffy. beat in the egg yolks.
• 6 slowly blend in the flour, followed by the lemon juice, then the milk. mix well.
• 7 gently fold the egg whites into the lemon batter until well combined. do not over mix.
• 8 pour into a microwave safe dish, sprinkle over the coconut & nut topping, and microwave for 10 minutes.
• 9 remove from microwave, cover, and let stand for 5 minutes.
• 10 serve topped with the rhubarb, and a dollop of cream.