Dessert

Lemon and coconut self-saucing pudding

Lemon and Coconut Self-Saucing PuddingAustralian Table
6
15M
40M
55M

Ingredients

Method

1.Preheat oven to 180°C or 160°C fan. Grease a 1 litre pudding bowl and sprinkle base and sides with extra sugar.
2.Combine 1/3 cup of sugar, flour and coconut. Whisk milk, butter and egg. Fold into flour mixture. Pour into pudding bowl.
3.Whisk boiling water and lemon juice into remaining sugar. Pour over batter and bake for 35-40 minutes, until a skewer inserted comes out clean.
4.Set aside for 5 minutes, invert onto a plate and serve with coconut and cream.

To prepare coconut, pierce eyes with a screwdriver and drain juice. Tap sheil with a hammer to open. Shred or flake flesh with a vegetable peeler.

Note

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