Delicious Lemon Coconut Self Saucing Pudding Recipes

FASTEST EVER LEMON PUDDING

Fastest ever lemon pudding image

Being short of time needn't stop you making your own pudding. This microwave-friendly sponge is ready in 10 minutes and can easily be a chocolate pud too

Provided by Good Food team

Time 10m

Number Of Ingredients 8

Ingredients

100g caster sugar
100g softened butter
100g self-raising flour
2 eggs
zest of 1 lemon
1 tsp vanilla essence
4 tbsp lemon curd
crème fraîche or ice cream, to serve

Steps:

Mix the sugar, butter, flour, eggs, lemon zest and vanilla together until creamy, then spoon into a medium microwave-proof baking dish. Microwave on High for 3 mins, turning halfway through cooking, until risen and set all the way through. Leave to stand for 1 min.
Meanwhile, heat the lemon curd for 30 secs in the microwave and stir until smooth. Pour all over the top of the pudding and serve with a dollop of crème fraîche or scoops of ice cream.

Nutrition Facts : Calories 457 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.75 milligram of sodium

EASY LEMON SELF SAUCING PUDDING

Easy Lemon Self Saucing Pudding image

Been looking for the lemon delicious recipe I cooked many years ago but somewhere along lost the clipping (before ZAAR time) and this seems to come close to it though called a pudding (maybe searching in the wrong area) but it was good though sweeter than I remember (would need to work on the sugar content), certainly don't remember having the sprinkle sugar on top as per this recipe but I believe that what gives it its crispy top in this recipe. Serving suggestion was 4 but I think could be easily stretched to 6 served with cream and or icecream. i found that 1 lemon gave me the rind and juiced that but needed to juice a second lemon to get the full 1/2 cup (got a little more than that and added the lot).

Provided by ImPat

Categories Dessert

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup self raising flour
salt (a pinch)
1/2 cup caster sugar
1 teaspoon lemon rind (grated)
2 tablespoons butter (melted and mix in milk and vanilla)
1/2 teaspoon vanilla extract (or essence)
1/2 cup milk (I used hi-low)
1/3 cup sugar (could possibly cut this by half)
1 teaspoon lemon rind (grated)
1 cup water (boiling)
1/2 cup lemon juice (about 2 lemons)

Steps:

Preheat oven to 180°C.
Grease a 4 to 6 cup casserole dish (deep sides).
Batter Base - sift flour and a pinch of salt together and then add sugar and grated lemon rind, mixing well together.
Stir in melted butter , vanilla and milk mix and stir until all flour mix is incorporated.
Pour into prepared casserole dish.
Sauce - Sprinkle the mixture with the sugar and lemon rind.
Combine the boiling water and lemon juice and carefully spoon some of over the batter and sugar topping, until fully covered and then pour the rest of the mix over the back of the spoon.
Bake for 30 to 40 minutes and let stand for 5 to 10 minutes before serving (very important to allow the sauce to thicken or otherwise will have runny liquid).
Serve with cream and or icecream.

Nutrition Facts : Calories 354.1, Fat 7.3, SaturatedFat 4.4, Cholesterol 19.5, Sodium 68.9, Carbohydrate 69.2, Fiber 1, Sugar 42.5, Protein 4.4

DELICIOUS LEMON COCONUT SELF-SAUCING PUDDING

Delicious Lemon Coconut Self-Saucing Pudding image

This is a really easy, yummy twist on the usual Butterscotch or Chocolate Self Saucing Pudding. It works great after Asian-style meals-- or really anything!

Provided by Mrs. Danger_horse

Categories Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup caster sugar
60 g butter
1 egg, beaten
1 lemon, rind of
1/3 cup desiccated coconut
1 cup self raising flour
1/2 cup coconut milk
1/2 cup caster sugar
1 tablespoon coconut milk powder
1 cup boiling water
1 lemon, juice of
1 tablespoon rum (optional)

Steps:

Preheat oven to 180'c, grease well an ovenproof dish.
Sift flour with a pinch of salt.
Cream butter and castor sugar until light and fluffy.
Beat in egg, rind, and coconut.
Add milk and flour alternatively.
Pour into the ovenproof dish.
SAUCE.
Combine sugar and milk powder, sprinkle over batter in dish. Pour over the boiling water, lemon juice and rum.
Bake 45-50 minutes, until golden and a squewer comes out clean. Serve with icecream and cream.

Nutrition Facts : Calories 535.7, Fat 22.2, SaturatedFat 15.7, Cholesterol 84.9, Sodium 139.6, Carbohydrate 81, Fiber 2, Sugar 55.4, Protein 6.2

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