Self-saucing caramel-coconut pudding
Once this pudding goes in the oven, the dense, coconut-crumbed top rises to the surface while a molten, vanilla-scented caramel sauce is created underneath.
1. Heat the oven to 180C/fan 160C/gas 4. Butter a deep, 2-litre baking dish (about 30cm x 20cm). Whisk together the melted butter, eggs and coconut milk in a jug. Put the sugars, flour, desiccated coconut and baking powder into a large bowl and mix, then pour over the jug contents and stir until a smooth batter forms. Add a few drops of coconut extract, if you like. Scrape the mixture into the buttered dish and smooth the top with the back of a spoon.
2. For the sauce, measure 450ml of just-boiled water. Mix the sugar and cornflour together, then add the boiled water, golden syrup and vanilla extract, and quickly mix. Pour it over the sponge then scatter over the coconut flakes. Put the dish on the middle shelf of the oven and bake for 35-40 minutes or until the top is crisp and feels firm – it should be floating on a bubbling caramel sauce. Leave to stand for 10 minutes, so the molten sauce settles, then serve spoonfuls with cold cream, if you like.