Name: Chocolate-coconut pudding with passionfruit and ice-cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 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

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.

Ingredients

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

Method

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.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

Instagram

Styling by Emma Knowles

Ingredients

Method

Related stories

About your privacy