Zingy Lemon ad Crunchy Coconut Pudding

Ingredients

• 125g unsalted butter, softened
• 180g caster sugar
• 225g plain flour
• 1 1/2 tsp baking powder
• 1 egg
• 110g lemon curd
• Coconut topping
• 1 egg white, lightly beaten
• 140g caster sugar
• 130g desiccated coconut

Directions

1. Preheat the oven to 350F/180C/gas 4 and lightly grease a square baking dish with butter and leave to one side.
2. In a large bowl add the butter and sugar and beat with a wooden spoon until smooth and creamy. Beat in the egg until just combined then sift over the flour, beat well until smooth and even coloured.
3. The mixture will be very thick so use a spatula to pour the mixture into the prepared dish. Use the spatula to ease the mixture evenly into the dish, right into the corners and lightly smooth the top. Place in the oven for 15 minutes until light golden.
4. To make the coconut topping; place the egg white, sugar and coconut into a bowl and mix, it should be quite crumbly.
5. When the sponge layer is ready remove from the oven and whilst still hot evenly spread over the lemon curd. Sprinkle over the coconut topping until completely covered and return to the oven for 10 minutes.
6. Serve hot or allow to cool then place in the fridge and enjoy cold.
7. Note you can purchase ready made lemon curd or make homemade.