Coconut and passionfruit self-saucing pudding
Ingredients (serves 6)
- 1 cup self-raising flour
- 1/2 cup caster sugar
- 1/2 cup desiccated coconut
- 2/3 cup light coconut milk
- 1 egg
- 80g butter, melted, cooled
- pure icing sugar, to serve
-
Sauce
- 1/2 cup caster sugar
- 3 teaspoons cornflour
- 1/2 cup milk
- 2 small lemons, juiced
- 3 passionfruit, halved
Method
- Preheat oven to 180°C. Grease a 6-cup capacity, 5.5cm-deep, 19cm x 25cm (base) ovenproof dish and place on a baking tray lined with baking paper.
- Sift flour into a bowl. Stir in sugar and coconut. Whisk coconut milk, egg and butter together in a jug. Pour into flour mixture. Gently stir until combined. Spoon into prepared dish. Smooth surface.
- Make sauce: Combine sugar and cornflour in a bowl. Sprinkle over pudding. Combine milk and 1/3 cup lemon juice (don’t worry if mixture curdles) in a small saucepan. Cook, stirring, over medium heat until mixture comes to the boil. Remove from heat and stir in passionfruit pulp. Pour hot lemon mixture over the back of a large metal spoon, over pudding.
- Bake for 50 to 55 minutes or until a skewer inserted halfway into pudding comes out clean. Dust with icing sugar and serve immediately.
Mocha date self-saucing puddings
Ingredients (serves 4)
- 1 cup self-raising flour
- 1 tablespoon cocoa powder
- 1/2 cup caster sugar
- 150g (about 6) fresh dates, deseeded, finely chopped
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 egg
- 75g butter, melted, cooled
- cream or vanilla ice-cream, to serve
-
Sauce
- 2/3 cup firmly-packed brown sugar
- 1 tablespoon cocoa powder
- 1 1/3 cups boiling water
- 1 tablespoon instant espresso coffee powder
Method
- Preheat oven to 180°C. Grease four 1 1/4-cup capacity, ovenproof ramekins and place on a baking tray lined with baking paper.
- Sift flour and cocoa into a large bowl. Stir in caster sugar and dates (make sure dates don’t clump). Whisk vanilla, milk, egg and butter together in a jug. Pour into flour mixture. Gently stir to combine. Spoon into prepared dishes. Smooth surface.
- Make sauce: Combine brown sugar and cocoa in a bowl. Sprinkle over puddings. Combine boiling water and coffee powder in a heatproof jug, stirring to dissolve coffee. Pour 1/3 cup coffee over the back of a metal spoon, over each pudding.
- Bake for 30 to 35 minutes or until a skewer inserted halfway into puddings comes out clean and sauce bubbles around the edges. Serve immediately with cream or ice-cream.
