Coconut And Passionfruit Self Saucing Pudding

Coconut And Passionfruit Self Saucing Pudding :

Ingredients

• 1 cup self-raising flour
• ½ cup caster sugar
• ½ cup desiccated coconut
• 2/3 cup light coconut milk
• 1 egg
• 80g butter, melted, cooled
• pure icing sugar, to serve

Sauce

• ½ cup caster sugar
• 3 teaspoons cornflour
• ½ cup milk
• 2 small lemons, juiced
• 3 passionfruit, halved

Method

• Step 1 – Preheat oven to 180°C. Grease a 6-cup capacity, 5.5cm-deep, 19cm x 25cm (base) ovenproof dish and place on a baking tray lined with baking paper.
• Step 2 – Sift flour into a bowl. Stir in sugar and coconut. Whisk coconut milk, egg and butter together in a jug. Pour into flour mixture. Gently stir until combined. Spoon into prepared dish. Smooth surface.
• Step 3 – Make sauce: Combine sugar and cornflour in a bowl. Sprinkle over pudding. Combine milk and 1/3 cup lemon juice (don’t worry if mixture curdles) in a small saucepan. Cook, stirring, over medium heat until mixture comes to the boil. Remove from heat and stir in passionfruit pulp. Pour hot lemon mixture over the back of a large metal spoon, over pudding.
• Step 4 – Bake for 50 to 55 minutes or until a skewer inserted halfway into pudding comes out clean. Dust with icing sugar and serve immediately.

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