Lemon Coconut Pudding

Ingredients

Melted butter, for greasing
185g (1 1/4 cups) self-raising flour
110g (1/2 cup) caster sugar
45g (1/2 cup) desiccated coconut
2 lemons, rind finely grated
125mls (1/2 cup) milk
1 egg
60g (3tbs) butter, melted, cooled
Icing sugar, to serve
Thickened cream or vanilla ice-cream, to serve

Sauce
165g (3/4 cup) caster sugar)
1 tbs cornflour
185mls (3/4 cup) milk
185mls (3/4 cup) fresh lemon juice


Method
Preheat oven to 170°C. Brush a 1-litre (4 cup) ovenproof dish with the melted butter to grease. Place the dish on a baking tray lined with baking paper.

Sift the flour into a medium mixing bowl. Stir in the sugar, coconut and lemon rind. Use a fork or hand whisk to whisk together the milk, egg and butter in a bowl or jug until combined.

Add to the dry ingredients and use a wooden spoon to beat until a smooth batter.

Pour the lemon batter into the greased dish and use the back of a spoon to smooth the surface.

To make the sauce: combine the sugar and cornflour in a bowl and then sprinkle the mixture evenly over the lemon batter in the dish. Combine the milk and lemon juice in a small saucepan (it will curdle but don't worry). Bring to a simmer over medium heat.

Remove from heat, stir and then pour evenly over the sugar and cornflour mixture.

Bake the pudding in preheated oven for 50 minutes or until a cake-like topping forms over a lemon sauce and a skewer inserted into the centre of the pudding comes out clean.

Remove from the oven and stand for 5 minutes. Sprinkle with icing sugar and serve with cream or ice-cream.