Name: Citrus and coconut pudding
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6
Ingredients: Sauce; 1/4 cup marmalade; 1 tablespoon brandy; 125 gram butter, chopped, at room temperature; 2/3 cup caster sugar; 3 eggs; 1 1/4 cup self-raising flour, sifted; 1/2 cup desiccated coconut; 1 tablespoon lemon juice; 1 lemon, finely grated zest; whipped cream, to serve

Ingredients

Sauce

1/4 cup marmalade

1 tablespoon brandy

125 gram butter, chopped, at room temperature

2/3 cup caster sugar

3 eggs

1 1/4 cup self-raising flour, sifted

1/2 cup desiccated coconut

1 tablespoon lemon juice

1 lemon, finely grated zest

whipped cream, to serve

Method

1.Grease a 4-cup pudding basin and line base with baking paper.

2.Place a rack or upturned heatproof saucer in the base of a saucepan with a tight-fitting lid.

3.To make sauce, in a bowl, combine marmalade and brandy. Pour into basin and set aside.

4.Using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs, one at time, beating well after each addition. Fold flour through with coconut, juice and zest. Spoon mixture into basin.

5.Cover basin with baking paper and foil. Secure with kitchen string. Trim edges to prevent contact with water.

6.Lower pudding into saucepan. Fill with enough water to come halfway up the side of the basin. Cover with lid. Bring to simmer on medium. Reduce heat to low and steam 1 1/2 hours, until cooked when tested. Top up water level as required.

7.Set aside 5 minutes before turning onto serving plate. Serve hot in wedges with cream.

Be careful not to let water boil rapidly or pudding will rise too quickly, creating holes.
Note

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Ingredients

Method

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