PINA COLADA SELFSAUCING PUDDING

Meet the easiest dessert you will ever make. Whip it up, pop it in the oven at dinner time, and you’ll be ready to serve up a taste of the tropics right a er.

Preparation time 5 mins Cooking time 35 mins Serves 6-8

60g unsalted bu er, at room temperature Finely grated zest of 4 limes 1 cup caster sugar 1 tsp coconut essence 5 free-range eggs, separated 400ml coconut cream, well shaken / cup desiccated coconut / cup self-raising flour 2 x 450g cans crushed pineapple, drained / tsp cream of tartar Icing sugar, to dust Toasted coconut, fruit salad and coconut ice-cream, to serve

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Grease a 2L baking dish. Put bu er, zest, sugar, essence, yolks and coconut cream in a food processor. Purée until smooth. Add coconut and flour and purée again. Add pineapple and pulse to combine. STEP 2 Whisk egg whites and cream of tartar into so peaks in a bowl, then fold in pineapple mixture a bit at a time. Spoon into prepared dish and bake for 30-35 minutes, until golden and firm on top. Dust with icing sugar. Serve with coconut, fruit salad and ice-cream.