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Coconut & Turmeric Self-saucing Pudding

A tropical twist on the classic self-saucing pudding. A light, fluffy sponge with hints of earthy turmeric, baked with a deliciously creamy coconut sauce for a warm and comforting dessert.

Coconut & Turmeric Self-saucing Pudding

Ingredients

  • 125g Butter, softened

  • 1/4 Cup Sugar

  • 1 Egg

  • 1 Cup Flour

  • 1 tsp Mrs Rogers Baking Powder

  • 3/4 Cup Boiling Water

  • 1/2 Cup Sugar

  • 1/2 tsp Mrs Rogers Ceylon Cinnamon

  • 1/2 tsp Mrs Rogers Ginger

  • 1 tsp Mrs Rogers Turmeric

  • 3/4 Cup Coconut Cream

  • 2 level tsp Cornflour

Directions

  1. Preheat oven to 160°C. Cream the butter and 1/4 cup of sugar together until light and fluffy. Add the egg to the butter mixture & mix.

  2. Sieve flour baking powder into the butter mixture & stir until combined. Spread the dough to cover an oven proof dish approx 5cm thick.

  3. In a jug or bowl, mix the boiling water and 1/2 cup of sugar together until the sugar is dissolved. Add the spices and stir until combined.

  4. In a separate bowl, mix the coconut cream & cornflour together so that there are no lumps. Mix the coconut mixture into the water mixture, stir until combined, then pour the mixture over the dough.

  5. Bake for 30 minutes. Serve hot with a scoop of vanilla ice cream