Coconut & Passionfruit Self-Saucing Pudding
Recipe: #21254
October 09, 2015
Categories: Desserts, Puddings, Australian, Christmas, Thanksgiving, Oven Bake, Diabetic, Fat Free Gluten-Free, Heart Healthy, High Protein, Vegetarian, Kosher Dairy, more
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Original is 6 servings
Ingredients
- SAUCE
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Nutritional
- Serving Size: 1 (261.1 g)
- Calories 583.7
- Total Fat - 17.7 g
- Saturated Fat - 10.4 g
- Cholesterol - 68.6 mg
- Sodium - 163.3 mg
- Total Carbohydrate - 100.9 g
- Dietary Fiber - 11.1 g
- Sugars - 38.2 g
- Protein - 14.4 g
- Calcium - 110.2 mg
- Iron - 3.7 mg
- Vitamin C - 37.7 mg
- Thiamin - 0.5 mg
Step by Step 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.
Tips
No special items needed.
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