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Being a little bit of a chocoholic, I normally make chocolate based puddings. Here is a coconut one, an interesting twist on the normal chocolate self saucing. It is rich, golden and spongy, while underneath is a smooth coconut cream sauce. The time taken to make this is quite literally ten minutes, and is very low mess and low fuss. No whisks, no food processors, no making a separate sauce, and definitely no ‘beat the egg whites until they are stiff’. I was going to take step by step photos, but realised there are so few steps it wasn’t worth it. This is a perfect dessert to whip up when people come for dinner unexpectedly, or for your family after work, or to take to a event where there could be dairy-free people. Nothing this simple should taste so good.


Coconut Self-Saucing Pudding (serves 4-5)

75g white sugar

50g semolina

50g desiccated coconut

3/4 teaspoon vanilla essence

25g oil

1 teaspoon baking powder

2 eggs

200g coconut cream

100g warm water

2 tablespoons brown sugar

Preheat the oven to 180 degrees celsius. Beat all the ingredients, except for the coconut cream, water and brown sugar, in a mixing bowl until smooth. Grease a rectangular oven dish (around 30cm long) and pour the mixture into it. Mix the coconut cream, warm water and brown sugar and beat until mixed. Gently pour the liquid over the mixture in the oven dish. Bake for about 20-30 minutes, until the top is firm and golden brown. Leave for five minutes to harden, then serve warm.