Coconut and rosewater puddings
|1 tsp||Vanilla essence/extract|
|2 tsp||Rose water|
|½ cup||Caster sugar|
|¼ cup||Desiccated coconut|
|¾ cup||Self raising flour|
- Preheat oven to 160C. Cream the butter, vanilla, rosewater and sugar until pale. Add the eggs one at a time, beating well after each addition.
- Fold in the coconut with the flour and the milk, then bake in greased ramekins or muffin trays for 20 minutes.
- To make the syrup; cover the saffron threads with boiling water and leave for 10 minutes then pour into a small saucepan, add the sugar and gently simmer for 10 minutes, cool.
- Serve the cakes drizzled with saffron syrup and a little thick coconut cream.