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Recipe

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

Jul 18, 2016 11:08pm
  • 1 hr cooking
  • Serves 6
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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 180ÂșC. 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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