Coconut and rosewater puddings

Ingredients

120 g	Butter
1 tsp	Vanilla essence/extract
2 tsp	Rose water
2	Eggs
½ cup	Caster sugar
¼ cup	Desiccated coconut (Main)
¾ cup	Self raising flour
¼ cup	Milk

Saffron syrup

1 splash	Water, (boiling)
1 pinch	Saffron threads, (generous)
1 Tbsp	Caster sugar
1 to serve	Coconut cream, (thick)

Directions

1. Preheat oven to 160C. Cream the butter, vanilla, rosewater and sugar until pale. Add the eggs one at a time, beating well after each addition.
2. Fold in the coconut with the flour and the milk, then bake in greased ramekins or muffin trays for 20 minutes.
3. To make the syrup; cover the saffron threads with boiling water and leave for 10 minutes then pour into a small saucepan, add the sugar and gently simmer for 10 minutes, cool.
4. Serve the cakes drizzled with saffron syrup and a little thick coconut cream.