Com­fort­ing retro pud­dings made even more in­dul­gent

We’ve used co­conut oil in­stead of but­ter in this pud­ding – it’s an in­valu­able store­cup­board sta­ple for those want­ing to con­sume less dairy.

BBC Good Food - - Contents -

SERVES 6 PREP 30 mins COOK 2 hrs 20 mins MORE EF­FORT V 140g co­conut oil, plus ex­tra for the pud­ding basin

432g can pineap­ple rings in juice 100g glace cher­ries, halved

140g self-rais­ing flour, plus 1 tsp

140g white caster sugar

2 large eggs

1 tbsp golden syrup, warmed for the cus­tard 400g can co­conut milk 1 egg, plus 1 yolk

2½ tsp corn­flour 50g white caster sugar 2 tsp white rum

1 tsp vanilla ex­tract

1 Line the base of a 1-litre pud­ding basin with a disc of bak­ing parch­ment, then oil the parch­ment. Drain the pineap­ple and save the juice. Pat the rings dry with kitchen pa­per, then use them to line the base and sides of the basin, cut­ting the last cou­ple to fill any gaps. Push a halved cherry in each pineap­ple hole and any other gaps – you should have some left over.

2 Heat oven to 180C/160C fan/gas 4. Boil the ket­tle. Melt the re­main­ing co­conut oil in a pan or the mi­crowave. While it cools, put 140g flour and the sugar into a bowl and stir to­gether. Toss the re­main­ing cher­ries through 1 tsp flour.

3 Pour the co­conut oil into the flour mix­ture along with the eggs, cher­ries and 2 tbsp pineap­ple juice. Fold ev­ery­thing to­gether with a spat­ula and gen­tly scrape into the pud­ding basin. Cover the pud­ding with a sheet of bak­ing parch­ment, then a sheet of foil, with a folded pleat down the cen­tre. Stand in a deep roast­ing tin on the mid­dle shelf of the oven and pour the ket­tle-hot wa­ter into the tin, to come about half way up the sides of the basin. Bake for

2 hrs 15 mins. In­sert a skewer into the cen­tre of the pud­ding – it will come out clean if it’s cooked, but if not, re-cover and re­turn to the oven for 10 mins, then check again.

4 To make the cus­tard, pour the co­conut milk into a small pan and warm it, but don’t let it boil. Whisk the egg, yolk, corn­flour, sugar and rum in a jug. Whisk in the warm co­conut milk, then pour the liq­uid through a sieve back into the pan. Re­turn to a low-medium heat and stir con­stantly un­til thick­ened. Stir in the vanilla. 5 To serve, care­fully turn it out onto a plate, then serve hot with the warm co­conut cus­tard.

GOOD TO KNOW 1 of 5-a-day

PER SERV­ING 683 kcals • fat 39g • sat­u­rates 31g • carbs 74g • sug­ars 41g • fi­bre 2g • pro­tein 8g • salt 0.4g

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