Chocolate-coconut pudding with passionfruit and ice-cream
SERVES 4
Decadent and delicious, these individual puddings are best served hot straight from the oven, with plenty of ice-cream and syrup. Vanilla ice-cream is always classic, but try mixing it up with passionfruit or coconut ice-cream instead.
90 gm self-raising flour 40 gm Dutch-process cocoa 60 gm desiccated coconut 150 gm caster sugar 90 gm unsalted butter, melted and cooled a little 125 ml (½ cup) milk 1 egg, beaten 1 tsp vanilla bean paste Finely grated rind of ½ orange, juice of 1, plus extra rind to serve Pulp from about 3 passionfruit Vanilla ice-cream and pure icing sugar, to serve
1 Preheat oven to 180°C. Butter four 250ml shallow ovenproof bowls and place on a baking tray. Sift flour and cocoa into a large bowl and stir in coconut and 110gm caster sugar. Combine butter, milk, egg and vanilla in a jug, then stir into flour mixture until smooth. Divide batter evenly among bowls, then bake until puddings have risen and a skewer inserted comes out clean (16-18 minutes).
2 Meanwhile, combine orange rind and juice, passionfruit pulp and remaining sugar in a small saucepan and bring to a simmer, stirring to dissolve sugar (1-2 minutes). Remove from heat and set aside to cool briefly. Serve puddings warm topped with vanilla ice-cream, passionfruit syrup, extra rind and a dusting of icing sugar.