Lemon & Coconut Self Saucing Pudding
Prep Time:15min
Servings:6-8
Cook Time:45min
Difficulty:Easy
Total Time:1hr
Ingredients
PUDDING
• 80g butter, melted (+ more for greasing)
• 1/2 cup caster sugar
• 1/2 cup coconut milk
• 1/2 cup desiccated coconut
• 2 eggs
• 1 1/4 cups (185g) self-raising flour
• Zest of 2 lemons
• Dollop cream, to serve
• Chopped pistachio, to serve
SAUCE
• 1/2 cup caster sugar
• 1 tbsp cornflour
• 3/4 cup coconut milk
• 3/4 cup fresh lemon juice
Instruction
- Preheat oven to 180°C and grease a Pyrex Bake N Serve 1.6L Rectangular Baker by brushing with melted butter.
- Combine the sugar, desiccated coconut and lemon zest in a medium bowl. Sift over the self raising flour and stir.
- In a large jug combine the coconut milk, eggs and melted butter and whisk well with a fork until combined. Pour the wet mixture into the dry mixture and mix, then transfer the batter to the greased Pyrex baker and level the top with a spoon.
- To make the sauce, combine the sugar and cornflour and sprinkle evenly over the pudding mixture.
- Combine the coconut milk and lemon juice in a microwave safe jug and microwave in short bursts until bubbles are forming at the edges (don’t worry if the mixture looks like it is curdling). Remove from the microwave and gently pour the mixture over the back of a spoon on top of the cake mixture. Carefully place in the oven and bake for 45 minutes until the top has formed to a cakeconsistency and a skewer inserted only to the middle of the batter comes out clean (the sauce will be forming at the bottom of the dish).
- Remove from oven and sit for 5-10 mins, then sprinkle the top with icing sugar and serve with dollop cream and chopped pistachio.