Name: Butterscotch, date and coconut self-saucing pudding
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 1 cup self-raising flour, sifted; 1/2 cup firmly packed brown sugar; 1/2 cup desiccated coconut; 1/2 cup dried pitted dates, finely chopped; 1/2 cup coconut milk; 20 gram butter, melted; Caramel coconut sauce; 1 cup coconut milk; 1 cup just-boiled water; 1/2 cup firmly packed brown sugar; 50 gram butter, chopped; icing sugar, whipped cream, to serve

Butterscotch, date and coconut self-saucing pudding

Nutty coconut and sweet dates are topped in a lavish caramel sauce in this decadent self-pudding recipe. Serve with plenty of velvety whipped cream for a truly comforting dessert

Ingredients

1 cup self-raising flour, sifted

1/2 cup firmly packed brown sugar

1/2 cup desiccated coconut

1/2 cup dried pitted dates, finely chopped

1/2 cup coconut milk

20 gram butter, melted

Caramel coconut sauce

1 cup coconut milk

1 cup just-boiled water

1/2 cup firmly packed brown sugar

50 gram butter, chopped

icing sugar, whipped cream, to serve

Method

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.

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Ingredients

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