Exploring world’s most scrumptious desserts

Coconut pudding
(Serves 4 – 6)
60 g butter or margarine
250 ml sugar (1 cup)
3 extra large eggs
5 ml vanilla essence (1 tsp)
200 ml self-raising flour (¾ cup)
125 ml semolina (½ cup)
3 ml baking powder (½ tsp)
1 ml salt
250 ml milk (1 cup)
250 ml desiccated coconut (1 cup)

1. Beat butter and sugar together. Add eggs and vanilla essence and beat well.
2. Sift dry ingredients and add, with milk and coconut and mix well.
3. Pour into greased ovenproof dish and bake in a preheated oven at 180 °C for about 45 minutes until golden brown. Serve with custard or cream.

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Chocolate pudding
(Serves 4 – 6)
100 g butter or margarine
250 ml castor sugar (1 cup)
2 extra large eggs
5 ml vanilla essence (1 tsp)
375 ml cake flour (1½ cups)
45 ml cocoa powder (3 Tbsp)
10 ml baking powder (2 tsp)
2 ml salt (¼ tsp)
250 ml milk (1 cup)

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Sauce
200 ml water (¾ cup)
80 ml sugar (1/3 cup)
5 ml vanilla essence (1 tsp)

1. Cream butter and sugar. Add egg and essence and beat until light and fluffy.
2. Sift dry ingredients and add, alternately with milk, to butter mixture. Spoon mixture into a large ovenproof dish.
3. Syrup: Mix all ingredients except essence in a saucepan, heat and stir until sugar has dissolved and mixture starts to boil. Add essence.
4. Pour syrup over batter and bake in a preheated oven at 180 *C for about 1 hour. Serve with custard or fresh cream.

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Toffee steamed pudding (Serves 4 – 6)
Toffee sauce
250 ml light brown sugar (1 cup)
60 ml white sugar (¼ cup)
60 g butter or margarine
200 ml fresh cream (¾ cup)

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Pudding
125 g butter or margarine
125 ml castor sugar (½ cup)
2 extra large eggs
3 ml vanilla essence (½ tsp)
310 ml self-raising flour (1¼ cups)
2 ml salt (¼ tsp)
80 ml milk (1/3 cup)

1. Grease a 2-litre metal pudding bowl.
2. Sauce: Pour all the ingredients in a saucepan and bring to the boil while stirring. Boil for 4 – 5 minutes, then remove from the heat. Pour half into base of pudding bowl and set remaining aside.
3. Pudding: Cream the butter and sugar together. Add eggs, one at a time, beating well until light and fluffy. Add essence.
4. Sift flour and salt and fold in. Add milk and mix well.
5. Spoon mixture into the pudding bowl and level it with a spoon. Cover the pudding with a double layer of foil or greaseproof paper and secure with string or a metal lid.
6. Half-fill a heavy-based saucepan with boiling water. Place the pudding bowl into the pan, cover and simmer for 1¼ hours, checking the water regularly to make sure the pan doesn’t boil dry. Uncover the pudding and turn out onto a serving plate. Serve hot with remaining warm toffee sauce.