Self-Saucing Pudding Coconut and Passionfruit
This delicious self-saucing pudding coconut and passionfruit is simple to make yet will soon become a family favourite! A sweet, cakey pudding with a tangy syrupy sauce is a tasty addition to your camp oven recipe collection.
2 tablespoons butter, softened
1/2 cup sugar
1/2 cup desiccated coconut
1 egg, lightly beaten 1 cup self-raising flour
1/2 cup milk
The pulp of 4-6 passionfruit
2 tablespoons lemon juice
1 cup hot water
30 grams butter, melted
Step 1. Grease the bottom and sides of a 9-quart camp oven.
Step 2. Combine butter and sugar in a bowl. Add egg and stir well. Add flour, coconut and milk then mix well.
Step 3. Pout mixture into camp oven and spread evenly.
Step 4. In a separate bowl, combine melted butter, lemon juice, water and passionfruit pulp. Carefully pour over cake mixture.
Step 5. Cover and cook using top and bottom heat for 30 minutes or until cake is lightly browned and springs back when gently pressed.
Step 6. Dust with icing sugar and serve. Custard or cream is a sweet addition.
** Substituting regular milk for coconut milk adds a tropical touch.
** You can substitute the passionfruit with mango or pineapple for a tropical twist