Mini Pudding in Sweet Coconut Sauce
110 g Pineapple-small cubed
125 g Self-raising flour
75 g Soft brown sugar
15 g Desiccated coconut
3 tablespoon Olive oil
1/2 teaspoon Baking powder
1/2 teaspoon Ground cinnamon
130 ml Pineapple juice
Ingredients for Sweet Coconut sauce:
100 ml Coconut milk
30 g Sugar
20 g Butter
-Pre-Heat the oven at 180 Celsius. Grease your pudding moulds with butter.
-Soak the desiccated coconut in the pineapple juice for 1 hour.
-In a large mixing bowl, mix the egg, sugar, and oil with an electric whisker until the mixture becomes frothy.
-Add flour, baking powder, cinnamon, pineapple, soaked desiccated coconut, and juice. Gently fold with a wooden spoon (Don’t over mix).
-Divide the mixture into each mould. Bake it the cake rises, golden brown in color (approx 20-25 minutes).
-Take the moulds out of the oven. Leave it to cool.
-Make the sauce while puddings are baking. Melt the butter in a small milk pan, add the sugar and coconut milk. Stir until sugar dissolved.
-Simmer until the sauce become thicken approx 10 minutes.
-Remove the mini cakes out of the moulds. Turn it upside down and drizzle the Sweet coconut sauce on top. Lush!
-This recipe inspired by Toffee Apple Pudding, Howard Middleton’s recipe. Check www.cookalonglive.com for more.
-Fancy the lighter cake? Check Matcha Chiffon Cake here.