Coconut & Date Caramel Puddings

Serves

6

Ingredients

• 60g butter, plus extra to grease ramekins

• ½ cup Trident Coconut Milk

• ¾ cup sugar

• 1 cup self raising flour

• 1 cup Trident Dates

Sauce

• 2 tablespoons golden syrup

• 30g butter

• 1 cup boiling water

• ½ cup Trident Coconut Milk

• Ice-cream to serve

Instructions:

• In a mixing bowl, melt the butter. Add the Trident Coconut Milk, sugar and flour and mix until smooth.

• Place the dates in the base of six greased individual ramekins (about one cup capacity) and cover with the batter.

• In a jug, combine the sauce ingredients and stir. When the butter has melted, pour over the batter and place the ramekins into a steam basket over a wok of gently simmering water. Cover and steam for about 20-30 minutes, until the batter is firm to the touch.

• Alternatively, bake in a 2 litre capacity casserole dish in a moderate oven for about 30 minutes. Serve warm with ice-cream on the side.