Dessert

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
Butterscotch, date and coconut self-saucing puddingRob Shaw/Bauersyndication.com.au
6
1H

Ingredients

Caramel coconut sauce

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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It is fine to use just one 300ml carton of cream for this recipe Individual puddings will take about 30 minutes to cook. Note