- Official Post
In Recipes Section here... Raspberry Coconut Pudding
Raspberry Coconut Pudding
Serves 6 to 8
1/3 cup (110g) raspberry jam.........We added a large cupful of mixed berries with the Jam
1 and 2/3 cups (250g) plain flour
3 tsp baking powder
350g caster sugar
100g dessicated coconut
3 large free range eggs, lightly beaten
350ml milk
1 tsp vanilla
150g butter, melted
Preheat the oven to 180*C/350*F/ gas mark 4.
Spoon the jam into bottom of a greased 2 litre pie dish and spread it out evenly. (This is where we added the Berries.)
Whisk the flour, baking powder, sugar and coconut together in a bowl. Beat together the eggs, milk, vanilla and melted butter. Pour the liquid mixture into the dry mixture and beat them together just until well mixed.
Pour this batter over top of the jam.
Bake for 40 to 50 minutes, until the top is golden brown and the centre springs back when lightly touched.
Remove from the oven and allow to cool to warm before serving. Delicious!