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Lemon and coconut self-saucing pudding
Lemon and coconut self-saucing pudding
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Indulgent lemon coconut dessert with a side of creamy vanilla ice cream is the ultimate post-dinner treat.
Ingredients:
  • Melted butter, for greasing
  • 185g (1 1/4 cups) self-raising flour
  • 110g (1/2 cup) caster sugar
  • 45g (1/2 cup) desiccated coconut
  • 2 lemons, rind finely grated
  • 125mls (1/2 cup) milk
  • 60g (3 tbsp) butter, melted, cooled
  • Icing sugar, to serve
  • Thickened cream or vanilla ice-cream, to serve
  • 165g (3/4 cup) caster sugar)
  • 10.00 gm cornflour
  • 185mls (3/4 cup) milk
  • 185mls (3/4 cup) fresh lemon juice
Instructions:
  • Preheat oven to 170°C. Grease a 1-litre (4 cup) ovenproof dish with melted butter and place it on a baking tray lined with baking paper.
  • In a medium mixing bowl, combine the sifted flour with sugar, coconut, and lemon rind. In a separate bowl or jug, whisk together the milk, egg, and butter until well combined using a fork or hand whisk.
  • Combine the wet and dry ingredients using a wooden spoon until a smooth batter forms.
  • Transfer the zesty lemon batter into the greased dish and expertly smooth the top using the back of a spoon.
  • Prepare the sauce by mixing sugar and cornflour in a bowl, then evenly sprinkle this mixture over the lemon batter in the dish. In a small saucepan, combine milk and lemon juice; expect it to curdle, but that's okay. Simmer over medium heat until thickened.
  • Take the pot off the heat, stir well, and pour the mixture evenly over the sugar and cornflour.
  • Bake the pudding in the preheated oven for 50 minutes, or until a cake-like topping forms over a lemon sauce, and a skewer inserted in the center comes out clean.
  • Take out of the oven and let it rest for 5 minutes. Dust with powdered sugar and enjoy with a dollop of cream or scoop of ice cream.

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