Coconut and rum pudding

Recipe from: 4/29/1993 12:00:00 AM
Ingredients 17
Servings 6
Time +/- 20 min

Ingredients

  • PUDDING
  • 5
    ml
    bicarbonate of soda
  • 250
    ml
    milk
  • 1
    large egg
  • 100
    g
    sugar
  • 15
    ml
    apricot jam
  • 15
    ml
    vinegar
  • 180
    g
    cake flour
  • 5
    ml
    baking powder
  • pinch salt
  • 80
    g
    coconut
  • 2
    ml
    rum essence
  • SAUCE
  • 200
    g
    sugar
  • 375
    ml
    milk
  • 125
    g
    butter
  • 5
    ml
    vanilla essence
 

Method

30-45 min
 
Preheat oven to 180 ºC (350 ºF). Spread an ovenproof dish with margarine. Dissolve the bicarbonate of soda in the milk and set aside. Beat the egg and sugar together till well blended. Add the apricot jam and vinegar. Sift the dry ingredients together and add to the egg mixture, alternating with the milk mixture. Add the coconut and rum essence and blend. Turn into the prepared dish. Bake for about 30-45 minutes or until a testing skewer comes out clean when inserted into the centre of the pudding. Mix all the ingredients for the sauce together and heat slowly till the butter has melted. Boil for 5 minutes. Prick the pudding all over and pour the sauce over as soon as it comes out of the oven. Serve hot. Serves 6.
 

Read more on: bake  |  fruit
 

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