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Lemon & Coconut Pudding

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Serves 6-8

Light, fluffy and creamy, this fantastic pud is wonderful for all seasons but especially for taking you on a little tropical trip in the cold months.

Per serve: 1218.8kj (314cals); 5g total fat (2.6g saturated fat)


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You’ll need

Sauce
½ cup sugar
Zest of 1 lemon
1 cup water
1 cup Light Evaporated Milk, Coconut

Pudding
1 cup self raising flour
½ cup sugar
Pinch salt
50gms light butter, melted
Juice of 1 lemon
1 egg. lightly beaten
2/3 cup Light Evaporated Milk, Coconut

Let’s go

Place an oven tray in oven and heat oven to 180°c.  Lightly spray a 6-cup-capacity pudding bowl with oil and set aside.

In a small saucepan add sugar, lemon zest and water. Slowly bring to the boil, reduce heat and simmer slowly for 3-5 minutes. Stir through Light Evaporated Milk and heat until almost bubbling.

Mix flour, sugar and salt together. Mix egg, melted butter, lemon juice and Light Evaporated Milk together (don’t worry if it looks like it has split) and fold through dry ingredients until just combined. Pour into greased pudding dish, pour over sauce and place into the oven. Bake for 60 minutes (you might like to put a little foil in the bottom of your oven as sometimes the sauce bubbles over). Allow to rest for 5 minutes before serving.

Why it’s good for you
To get the coconut flavour I could have used light coconut milk, but I’ve gone even lighter and used Light Evaporated Milk, Coconut. I love this product, it’s creamy and coconutty and really yummy. I’ve also gone light on the butter content and pumped up the flavour with loads of lemon flavour.
Per serve for 6 servings: 1218.8kj (314cals); 5g total fat (2.6g saturated fat); 0.8g fibre
Per serve for 8 servings: 990.4kj (235.8cals); 4.1g total fat (2g saturated fat); 0.6g fibre

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