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.
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