Icky sticky coconut puddings - bon appetit

6 servings

Ingredients

Quantity Ingredient
1 cup Packed golden brown sugar
½ cup (1 stick) unsalted butter
7 tablespoons Whipping cream
3 tablespoons Dark rum
¼ cup Chopped macadamia nuts, toasted
½ cup Water
½ cup Shredded sweetened coconut
¼ cup Finely chopped dates
½ teaspoon Baking soda
½ cup Sugar
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 large Egg
½ cup Plus 2 T self-rising flour
¼ teaspoon Vanilla extract
Vanilla ice cream

Directions

SAUCE

PUDDINGS

FOR SAUCE: Combine brown sugar, butter, cream and rum in heavy medium saucepan over medium heat, stirring until sugar dissolves. Boil 3 minutes, stirring frequently. Remove from heat. Stir in nuts. (Can be made 4 hours ahead. Cover and let stand at room temperatures FOR PUDDINGS: Preheat oven to 350'F. Butter six ¾-C custard cups.

Combine water, coconut and dates in heavy small saucepan over medium- high heat. Bring to boil. Remove from heat. Stir in baking soda (mixture will bubble). Set aside.

Using electric mixer, beat sugar and butter in large bowl until blended. Beat in egg. Stir in flour, coconut mixture and vanilla.

Divide among prepared cups. Bake until tester inserted into center comes out with some moist crumbs attached, about 25 minutes.

Using handle of wooden spoon, poke hole in center of each pudding.

Pour ¼ C sauce over each pudding and into hole. Bake until sauce has soaked in and puddings are set, about 5 minutes. Transfer to rack and cool slightly. Serve warm with ice cream.

Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>

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