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
- 1Preheat 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).
- 2Meanwhile, 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.
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