These Impossible Puddings are more magical than impossible! They separate into three layers while baking: a sweet base. smooth custard filling and a coconut topping and flavoured with delightful, fragrant Lemon Myrtle. This is bound to become a family favourite. You can change the flavour - try Anisata for a gorgeous aniseed flavour or Wattleseed for a nutty flavour
70g (1/2 cup) plain flour
200g (1 cup) caster sugar
90g (1 cup) desiccated coconut
4 eggs, lightly whisked
2 tsp Lemon Myrtle
125g butter, melted
500ml (2 cups) milk
Poached fruit such as peaches or nectarines, or berries, or stewed apple (optional)
Preheat oven to 170C.
Grease a large 5cm deep, pie dish or 8 individual ramekin dishes.
Add a layer of fruit (if using)
Place all ingredients in a food processor or blender. Mix on high for 1 minute, until all ingredients are well combined.
Pour the mixture into the prepared dish(es) and bake for 20 minutes for the ramekins, until set. The single larger baking dish will take quite a bit longer than individual ramekins.
When tested with a skewer and it comes out clean, remove the pudding from the oven and allow to cool for 30 minutes. Liberally sprinkle icing sugar over the top before before serving with pure cream.