Butterscotch, date and coconut self-saucing pudding

1.Preheat oven to 180ºC. Lightly grease a 6-cup oven-proof dish.

2.In a bowl, combine the flour, sugar, coconut and dates. Stir in the coconut milk and butter to just combine. Spoon the mixture into the dish.

3.To make the caramel coconut sauce, in a small saucepan, stir the coconut milk, boiled water, brown sugar and butter together in a small saucepan over low heat until the sugar dissolves.

4.Slowly pour the sauce over the back of a spoon into the dish.

5.Bake the pudding for 55-60 minutes or until the centre is firm. Set aside for 5 minutes before serving. Dust with the icing sugar and accompany with whipped cream.