Mango, Peach and Coconut self-saucing pudding

INGREDIENTS

• 30g butter
• 1 cup caster sugar
• 2 eggs
• 1 cup milk
• 1 cup desiccated coconut
• 2 tbs Bonne Maman Mango-Peach Conserve
• 4 tsp baking powder
• 2 cups flour

Sauce

• 1 cup brown sugar
• 2 heaped tbs Bonne Maman Mango-Peach Conserve
• 1 ½ cups water
• 2/3 cup lemon juice

METHOD

1. Preheat oven to 170C.
2. Cream together butter and sugar in a stand mixer fitted with a paddle until smooth and pale.
3. Add eggs and mix again, scraping down bowl if necessary.
4. Add milk, coconut, conserve and baking powder and mix, before adding flour to combine again.
5. Spoon batter into your 24cm Tefal Ingenio Titanium Fusion pan and smooth out.
6. Combine sugar, conserve, water and lemon juice into a small bowl then carefully spoon over the top of the cake batter.
7. Bake for 40 minutes or until a skewer comes out clean. Serve with ice cream while hot.