Caramel Self-Saucing Pudding Recipe with Coconut

Self-saucing caramel-coconut pudding

Name: Self-saucing caramel-coconut pudding
Total time: 1 h
Yield: Serves 8
Ingredients: 100g salted butter melted, plus a little for the dish; 3 large eggs; 200ml coconut milk; 100g coconut sugar; 50g light muscovado sugar; 300g plain flour; 75g desiccated coconut; 4 tsp baking powder; a few drops (optional) coconut extract; 50g coconut flakes; to serve single cream; 350g light muscovado sugar; 1 tbsp cornflour; 4 tbsp golden syrup; 2 tsp vanilla extract

Published: May 19, 2019 at 10:28 AM

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Serves 8

Easy

Total time: 1 hr

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Once this pudding goes in the oven, the dense, coconut-crumbed top rises to the surface while a molten, vanilla-scented caramel sauce is created underneath

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Alternatives

Complete the dish

Enjoy this comforting caramel and coconut pudding, then check out our coconut cake, coconut macaroons, coconut lamingtons and more coconut recipes.

Ingredients

Nutrition

100g salted butter

melted, plus a little for the dish
3 large eggs
200ml coconut milk
100g coconut sugar
50g light muscovado sugar
300g plain flour
75g desiccated coconut
4 tsp baking powder
a few drops (optional) coconut extract
50g coconut flakes
to serve single cream

SAUCE

350g light muscovado sugar
1 tbsp cornflour
4 tbsp golden syrup
2 tsp vanilla extract

Nutrition: per serving

kcal699
fat27.4g
saturates19.6g
carbs101.9g
sugars70.2g
fibre4.5g
protein8.4g
salt1g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Butter a deep, 2-litre baking dish (about 30cm x 20cm). Whisk together the melted butter, eggs and coconut milk in a jug. Put the sugars, flour, desiccated coconut and baking powder into a large bowl and mix, then pour over the jug contents and stir until a smooth batter forms. Add a few drops of coconut extract, if you like. Scrape the mixture into the buttered dish and smooth the top with the back of a spoon.
step 2

For the sauce, measure 450ml of just-boiled water. Mix the sugar and cornflour together, then add the boiled water, golden syrup and vanilla extract, and quickly mix. Pour it over the sponge then scatter over the coconut flakes. Put the dish on the middle shelf of the oven and bake for 35-40 minutes or until the top is crisp and feels firm – it should be floating on a bubbling caramel sauce. Leave to stand for 10 minutes, so the molten sauce settles, then serve spoonfuls with cold cream, if you like.

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