Lemon Coconut Pudding
8 ingredients
3 steps
Ingredients
- 1 cup self-rising flour, sifted + 2 tbsp
- 1/2 cup desiccated coconut + extra, toasted, to decorate
- 1 cup granulated sugar + extra, for dusting
- 1/2 cup milk
- 6 tbsp butter, melted
- 1 None egg
- 1/3 cup lemon juice
- None None whipped cream or ice cream, to serve
Directions
-
1Preheat oven to 350°F. Grease a 34 oz pudding basin and dust with sugar.
-
2Combine flour, coconut and 1/3 cup sugar. Whisk together milk, butter and egg then fold into flour mixture. Transfer to pudding basin. Whisk together lemon juice, 1 cup boiling water and remaining sugar. Pour over batter then bake for 35-40 mins until a skewer inserted in the center comes out clean. Let cool for 5 mins then invert onto a serving plate and sprinkle with toasted coconut.
-
3Serve with whipped cream or ice cream.
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