Coconut and rum pudding

YOU
6 servings Prep: 20 mins, Cooking: 40 mins
Rate this recipe
Fruit

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (15)

PUDDING
5.00 ml Bicarbonate of soda
250.00 ml milk
1.00 eggs — large
100.00 g sugar
15.00 ml jam — apricot
15.00 ml vinegar
180.00 g flour — cake
5.00 ml Baking powder
salt — pinch
80.00 g coconut
2.00 ml rum — essence
SAUCE
200.00 g sugar
375.00 ml milk
125.00 g butter
5.00 ml vanilla — essence
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.