Caribbean Upside Down Pudding
This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
1st Step6 Min
2nd Step180 Min
3rd Step4 Min
4th Step2 Min
5th Step1 Min
6th Step6 Min
7th Step6 Min
8th Step6 Min
9th Step2 Min
10th Step30 Min
11th Step4 Min
12th Step4 Min
13th Step10 Min
14th Step6 Min
1st Step of 14
Peel and deseed the papaw. Cut into slices and arrange them at the bottom of a baking tray.
2nd Step of 14
Pour the lime juice over the papaw and let it soak for about 2-3 hours.
3rd Step of 14
Drain the lime juice from the baking tray leaving the papaw at the bottom.
4th Step of 14
Keep the lime juice aside to spray the pudding after it's baked.
5th Step of 14
Sprinkle about 2 tbsp of brown sugar on the papaw.
6th Step of 14
Beat the butter and the remaining brown sugar well using a beater.
7th Step of 14
Beat in the eggs one at a time.
8th Step of 14
Add the desiccated coconut, MAGGI Coconut Milk Powder, baking powder and lime zest. Beat well.
9th Step of 14
Pour the mixture on top of the sliced papaw in the baking tray.
10th Step of 14
Bake at 180 `C
11th Step of 14
Take the pudding out of the oven and prick using a toothpick. Spray a little sugar dissolved in lime juice over the pudding.
12th Step of 14
Garnish the pudding with the coconut sauce and sprinkle some finely grated coconut on top.
13th Step of 14
Add condense milk, MAGGI Coconut Milk Powder, vanilla essence to the warm water and stir well. Let the mixture cool.
14th Step of 14
Once the mixture cools down to room temperature stir in the beaten fresh cream, and refrigerate.
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