4

Chocolate-coconut

pudding with

passionfruit and

ice-creamSERVES 4

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

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.●

Quick meals

PuddingBowls from Bison.
Nolan spoon from Country
Road.Chicken with pilafAll
props stylist’s own.TroutBowl
from Katherine Mahoney. Salt
& Pepper bowl (with salad)
from Myer. Nolan fork from
Country Road. All other props
stylist’s own. Stockists p176.

GOURMET TRAVELLER 69