Icky-sticky Coconut Puddings

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 cup packed golden brown sugar
• 1/2 cup butter
• 7 tablespoons whipping cream
• 3 tablespoons dark rum
• 1/4 cup chopped macadamia nuts, toasted
• 1/2 cup unsweetened coconut milk or 1/2 cup milk
• 1/2 cup shredded sweetened coconut
• 1/4 cup finely chopped dates
• 1/2 teaspoon baking soda
• 1/2 cup sugar
• 2 tablespoons butter, room temperature
• 1 large egg
• 1/2 cup self-rising flour, plus
• 2 tablespoons self-rising flour
• 1/2 teaspoon vanilla extract
• premium-quality vanilla ice cream

Recipe

• 1 for sauce: combine brown sugar, butter, cream and rum in medium saucepan over medium heat, stirring, until sugar dissolves.
• 2 boil 3 minutes, stirring frequently.
• 3 remove from heat.
• 4 stir in nuts.
• 5 for puddings: preheat oven to 350°f butter six ¾-cup custard cups.
• 6 combine coconut milk (or milk), coconut and dates in small saucepan over medium-high heat.
• 7 bring to boil.
• 8 remove from heat.
• 9 stir in baking soda (mixture will bubble).
• 10 set aside.
• 11 beat sugar and butter in large bowl until blended.
• 12 beat in egg.
• 13 stir in flour, coconut mixture and vanilla.
• 14 divide among prepared cups.
• 15 bake until tester comes out with some moist crumbs attached, about 25 minutes.
• 16 using handle of wooden spoon, poke hole in centre of each pudding.
• 17 pour ¼ cup sauce over each pudding and into hole.
• 18 bake until sauce has soaked in and puddings are set, about 5 minutes.
• 19 transfer to rack and cool slightly.
• 20 serve warm with ice cream.