Lemon and coconut self-saucing pudding

  • 15 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print


Lemon and coconut self-saucing pudding
  • 1 cup (220g) caster sugar, plus 1 tablespoon extra
  • 1 cup (150g) self-raising flour, sifted
  • 1 cup (40g) shredded or flaked coconut
  • 1/2 cup (125ml) milk
  • 80 gram butter, melted
  • 1 egg
  • 1 cup (250ml) boiling water
  • 1/3 cup (80ml) lemon juice
  • toasted coconut flakes, thick cream or ice-cream, to serve


Lemon and coconut self-saucing pudding
  • 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.