175 gm unsalted butter 85 gm caster sugar 3 eggs, lightly beaten 1 cup sifted self-raising flour 100 gm dessicated coconut crated rind and juice of 2 limes Lime syrup 1/2 cup sugar 1 cup water juice and rind of 2 limes 2 kaffir lime leaves 3 cardamom pods, bruised 2 tbsp orange liqueur
Grease six ovenproof ramekins or small coffee cups with butter.
Cream together butter, sugar and lime rind until fluffy. Add lime juice then eggs, one at a time, beating well between additions. Fold in flour and coconut. Spoon mixture into prepared ramekins and place in a baking dish. Pour boiling water to come half way up the sides of the cups and place in 180°C oven. Cook for 25-30 minutes or until puffed and cooked when tested with a metal skewer.
Combine sugar, water, lime rind and cardamom pods and stir over low heat until sugar dissolves. Simmer for 3-6 minutes or until thickened slightly. Remove from the heat and stir in the fruit juice.