Monday, April 11, 2011

Lemon and coconut self-saucing pudding

Something a little different from your standard choccy pudding.

Lemon and Coconut self-saucing pudding
Melted butter, for greasing
1 1/4c self-raising flour
1/2c caster sugar
1/2c desiccated coconut
Rind of 2 lemons, finely grated
1/2 cup milk
1 egg
bs butter, melted, cooled
Icing sugar, to serve
3/4c caster sugar
1 Tbs cornflour
3/4c milk
3/4c fresh lemon juice

Preheat oven to 170°C. 

Grease a 1-litre (4 cup) ovenproof dish with the melted butter. Place the dish on a baking tray lined with baking paper.

Sift the flour into a medium mixing bowl then stir in the sugar, coconut and lemon rind.

In a separate bowl whisk together the milk, egg and butter until combined.

Add the wet mixture to the dry ingredients and use a wooden spoon to combined and beat until you have a smooth batter.

Pour the lemon batter into the greased dish (you can use the back of a warm spoon to smooth the surface).

To make the sauce, combine the sugar and cornflour in a bowl and then sprinkle the mixture evenly over the lemon batter in the dish.

Combine the milk and lemon juice in a small saucepan (it will curdle but don't worry). Bring to a simmer over medium heat.

Remove from heat, stir and then pour evenly over the back of a spoon onto the sugar and cornflour mixture.

Bake the pudding 50 minutes or until a skewer inserted into the centre of the pudding comes out clean.

Remove from the oven and stand for 5 minutes. Sprinkle with icing sugar and serve with cream or ice-cream.

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