Lemon and coconut self-saucing pudding
Indulge in a delightful Lemon and Coconut Self-Saucing Pudding with this easy recipe. Combining buttery richness, tangy lemon zest, and a hint of coconut, this dessert offers a perfect balance of flavors with a luscious self-saucing pudding texture. Ideal for any occasion, this treat is sure to impress your taste buds and guests alike.
- 11 May 2024
- Cook time 50 min
- Prep time 15 min
- 6 Servings
- 9 Ingredients
Lemon and coconut self-saucing pudding is a delightful dessert that combines zesty lemon flavors with the rich, tropical taste of coconut. This easy-to-make pudding features a unique self-saucing technique that creates a luscious sauce beneath a tender cake. Perfect for any occasion, this dessert will impress your family and friends with its tangy, sweet flavors and creamy texture.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Grease a baking dish lightly with butter or cooking spray.
- In a mixing bowl, combine the self-raising flour, sugar, dried coconut meat, and lemon zest. Stir to evenly distribute the ingredients.
3. Melt the Butter:
- Melt the butter in a small saucepan or microwave-safe bowl. Allow it to cool slightly.
- In a separate bowl, beat the egg. Add the milk and the cooled melted butter, then whisk until fully combined.
- Pour the wet mixture into the dry mixture. Stir gently until just combined. Do not overmix.
- In another bowl, combine the corn flour with the lemon juice, making sure the corn flour fully dissolves.
- Pour the lemon juice and corn flour mixture evenly over the top of the batter in the baking dish. This will seem like a lot of liquid, but it's essential for creating the sauce.
- Place the baking dish in the preheated oven and bake for about 40-45 minutes. The top should be golden and a skewer inserted in the middle should come out mostly clean (though it will be saucy at the bottom).
- Allow the pudding to cool for a few minutes. Serve warm with a scoop of vanilla ice cream, a dollop of cream, or just on its own. The top will be cake-like, while underneath there will be a luscious lemon sauce.
Tips:
- For the best flavor, use fresh lemon zest and juice.
- Ensure that the butter is melted and slightly cooled before mixing it with other ingredients.
- Avoid over-mixing the batter to keep the pudding light and fluffy.
- Bake the pudding in a water bath to create a gentle, even heat that helps form the sauce beneath the cake.
- Allow the pudding to cool slightly before serving to let the sauce thicken.
There you have it! Your lemon and coconut self-saucing pudding is ready to serve. Enjoy the delightful blend of citrusy lemon and tropical coconut in this comforting and impressive dessert. Whether you enjoy it warm or at room temperature, this pudding is sure to become a favorite in your dessert repertoire.
| Nutrition Facts | |
|---|---|
| Serving Size | 230 grams |
| Energy | |
| Calories 290kcal | 12% |
| Protein | |
| Protein 3.76g | 3% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 1.51g | 4% |
| Sugar 33g | 33% |
| Fat | |
| Fat 12g | 14% |
| Saturated 7g | 23% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 44mg | 8% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.11mg | 9% |
| Vitamin B3 0.46mg | 3% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.27ug | 11% |
| Vitamin C 50mg | 57% |
| Vitamin E 0.30mg | 2% |
| Vitamin K 0.72ug | 1% |
| Minerals | |
| Calcium, Ca 55mg | 4% |
| Copper, Cu 0.06mg | 0% |
| Iron, Fe 0.57mg | 5% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 240mg | 7% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 50mg | 3% |
| Zinc, Zn 0.45mg | 4% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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