Ingredients

• Melted butter, to grease
• 160ml (2/3 cup) golden syrup
• 35g (1/3 cup) desiccated coconut
• 125g butter, cubed, at room temperature
• 115g (1/2 cup) caster sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 190g (1 1/4 cups) self-raising flour
• 125ml (1/2 cup) coconut milk
• 6 scoops vanilla ice-cream, to serve

Method

• Step 1 Brush a 1L (4-cup) capacity heatproof, microwave-safe pudding bowl with melted butter to lightly grease. Pour 80ml (1/3 cup) of the golden syrup over the base.
• Step 2 Place the coconut in an oven bag and twist the opening to secure. Cook on High/800watts/100%, gently shaking the bag every minute, for 3 minutes or until the coconut is toasted.
• Step 3 Use an electric beater to beat the butter, sugar and vanilla extract in a large bowl until well combined. Add the eggs, 1 at a time, beating well between each addition, until combined. Add the flour and coconut milk and stir until well combined. Use a large metal spoon to gently fold in the toasted coconut. Spoon the mixture over the golden syrup.
• Step 4 Cover the top of the pudding bowl with a sheet of non-stick baking paper and tie with unwaxed white kitchen string to secure. Place the pudding on a microwave-safe rack or upturned dinner plate and cook on Medium/500watts/50% for 9-11 minutes or until a skewer inserted into the centre comes out clean.
• Step 5 Remove the pudding from the microwave and set aside for 5 minutes before turning out onto a large serving plate. Drizzle with the remaining golden syrup.
• Step 6 Cut into wedges and serve hot with vanilla ice-cream.