We got together with hard working Auckland sisters, entrepreneurs, and business women, Mimi Gilmour Buckley and Sophie Gilmour, to create a dessert inspired by our Kitchen Collection fragrance, Tahitian Lime & Grapefruit.
Three Birds x ECOYA partnership

The multi-tasking Mothers (three little girls between them) are also the women behind businesses, Burger Burger and Mates Marketing Agency (Mimi) and Fatimas, Delicious Business and The Village (Sophie).

We had the pleasure of joining the girls whilst they baked their Citrus, Passionfruit & Coconut Pudding.

Watch the IGTV on our Instagram for Mimi and Sophie’s recipe and keep an eye on our page to win one of six prize packs which includes the ECOYA Kitchen Collection as well as all of the ingredients to recreate the Gilmour sisters delicious citrus pudding.
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Three Birds House 10
The Gilmour Girl’s Citrus, Passionfruit & Coconut Pudding
Serves 4-6

125g unsalted butter, at room temperature (plus more for the dish)
200g caster sugar
4 large eggs, separated
75g self-raising flour
50g desiccated coconut
400ml whole milk
Finely grated zest of 2 grapefruit
Finely grated zest and juice of 2 limes
3 large juicy passion fruits (or 3T pulp)

Preheat the oven to 170C fan bake. Butter a 2L ovenproof dish (ceramic or glass is great).

Throw the butter and sugar into a food processor and process until light and fluffy.

Add the egg yolks and whizz the mixture, then add the flour and coconut, alternating with the milk, blending just until you have a smooth batter. Add the lime and grapefruit zest and juice, then scrape the batter into a large bowl.

Halve the passion fruits and scoop the pulp and seeds into a sieve placed over the bowl of batter. Push the pulp through the sieve into the batter, then add 2/3 of the black seeds (discarding the remainder).

Beat the egg whites until stiff. Using a large metal spoon, fold one-third of them into the batter to loosen it, then fold in the rest.

Spoon into the prepared dish and sit it inside a large roasting dish (the pudding cooks in a bain marie).

Pour enough boiling water into the roasting dish to come halfway up the sides of the pudding dish and bake for 45 minutes.

Allow the pudding to cool a little when it comes out of the oven, then sift icing sugar over the top and serve with thickened cream.

Win An ECOYA X Gilmour Girls Tahitian Lime & Grapefruit Kitchen Collection Prize Pack
Win one of six prize packs including the ECOYA Tahitian Lime & Grapefruit Kitchen Collection and all the ingredients to re-create the Gilmour Girls Lime, Citrus, Passionfruit & Coconut Pudding.

Enter on the post on our Instagram page.

Winners announced this Friday 18 September.
Terms & Conditions:
Win one of six prize packs including the entire ECOYA Tahitian Lime & Grapefruit Kitchen Collection plus meal ingredients to re-create the Gilmour Girls Lime, Citrus, Passionfruit & Coconut Pudding. Participants must enter by tagging one person per comment on the @ECOYA Instagram competition post from Monday 14th September, 2020. Entries close at 11.59pm on Friday 18th September, 2020. Winners will be notified by an ECOYA representative via Instagram direct message. This competition is not sponsored, endorsed or associated with Instagram.