Coconut and caramel pudding

Ingredients

• 75 g salted butter, melted, plus extra to grease
• 150 ml coconut milk, at room temperature and whisked
• 2 medium eggs
• 225 g light brown soft sugar
• 150 g self-raising flour
• 1 tsp baking powder
• 50 g desiccated coconut, plus 4 tbsp
• 3 tbsp golden syrup
• a pinch of sea salt flakes
• 1 ripe mango, sliced
• double cream or extra coconut milk, to serve (optional)

Instructions

1. 1

   Preheat the oven to 180°C, fan 160°C, gas 4. Melt the butter in a small pan, then set aside to cool for 10-15 minutes. Butter a 1-litre baking dish (about 20cm x 15cm x 5cm).

2. 2

   Bring a kettle of water to the boil. Whisk the cooled, melted butter, coconut milk and eggs together in a jug. Tip 125g of the sugar, the flour, baking powder and 50g desiccated coconut into a large bowl and stir to combine. Pour in the wet ingredients and fold through until just combined and smooth. Spoon into the dish.

3. 3

   Working quickly, mix the remaining 100g of sugar with the golden syrup, sea salt flakes and 175ml just-boiled water. Pour directly over the sponge mix, sprinkle over 2 tablespoons of the desiccated coconut and bake in the centre of the oven for 45 minutes, or until the sponge is firm and golden and the sauce is beginning to bubble up at the sides. The centre of the sponge may have a slight wobble. Meanwhile, toast the remaining 2 tablespoons of desiccated coconut in a dry frying pan for 3-5 minutes or until golden brown. Serve the pudding immediately with the sliced mango, toasted coconut, and cream or extra coconut milk, if liked.