267 Min
Intermediate
Caribbean Upside Down Pudding
Ingredients
8
Portions
ingredient_quantity
recipe ingredient
400
g
Papaya
2
Mediums
Lime
2
Mediums
Lemon Zest
100
g
Sugar
150
g
Brown sugar
125
g
Butter
125
g
Flour
25
g
Grated coconut
1
tbsp
MAGGI coconut milk powder
7
Mediums
Egg
1
tbsp
Baking powder
20
g
Grated coconut
4
tbsp
Milkmaid
1
tsp
Vanilla essence
30
g
MAGGI coconut milk powder
100
mL
Water
100
mL
Fresh cream
.
Nutrition Value
Carbohydrates
44.8 g
Energy
431.06 kcal
Fats
26.92 g
Fiber
2.56 g
Protein
7.48 g
Sodium
230.28 mg
Sugars
36.23 g
Information per serving
Instructions
267 Minutes
-
1st Step
6 MinPeel and deseed the papaw. Cut into slices and arrange them at the bottom of a baking tray. -
2nd Step
180 MinPour the lime juice over the papaw and let it soak for about 2-3 hours. -
3rd Step
4 MinDrain the lime juice from the baking tray leaving the papaw at the bottom. -
4th Step
2 MinKeep the lime juice aside to spray the pudding after it's baked. -
5th Step
1 MinSprinkle about 2 tbsp of brown sugar on the papaw. -
6th Step
6 MinBeat the butter and the remaining brown sugar well using a beater. -
7th Step
6 MinBeat in the eggs one at a time. -
8th Step
6 MinAdd the desiccated coconut, MAGGI Coconut Milk Powder, baking powder and lime zest. Beat well. -
9th Step
2 MinPour the mixture on top of the sliced papaw in the baking tray. -
10th Step
30 MinBake at 180 `C -
11th Step
4 MinTake the pudding out of the oven and prick using a toothpick. Spray a little sugar dissolved in lime juice over the pudding. -
12th Step
4 MinGarnish the pudding with the coconut sauce and sprinkle some finely grated coconut on top. -
13th Step
10 MinAdd condense milk, MAGGI Coconut Milk Powder, vanilla essence to the warm water and stir well. Let the mixture cool. -
14th Step
6 MinOnce the mixture cools down to room temperature stir in the beaten fresh cream, and refrigerate.
