Icky-sticky Coconut Puddings |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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These are terrific and not difficult at all to make. A great comfort dessert, but also elegant enough for company. Ingredients:
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 |
Directions:
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 3/4-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 1/4 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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