Recipe: Raspberry coconut pudding

NEIL PERRY
Last updated 05:00 17/01/2014
Raspberry pudding
William Meppem
BERRY DELIGHT: We wouldn't mind a good bowlful of this any time of the day.

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This pudding is old-school. I love it because you can serve it straight from the pie dish (choose something really gorgeous to go straight to the table) - no fiddling around with pastry or turning things out.

It's the perfect fail-proof dinner-party dessert!

RASPBERRY COCONUT PUDDING

NEED TO KNOW

Main ingredient Plums
Type of dish Pudding
Course Dessert
Cooking time 1 - 2 hours
Serves/makes 8-10
Special options Kid-friendly

110g raspberry jam
250g plain flour
15g baking powder
350g caster sugar
100g desiccated coconut
3 eggs, lightly beaten
350ml milk
5ml vanilla extract
150g unsalted butter, melted
cream, lightly whipped, to serve

1. Preheat oven to 180°C.

2. Spread jam over the base of a 2-litre pie dish.

3. Sift the flour and baking powder into a bowl, add all the remaining ingredients except the cream and whisk them by hand until just combined.

4. Pour coconut mixture into the pie dish and bake for 40-50 minutes, until the top is golden brown and the centre springs lightly when pressed with your finger.

5. Remove from the oven and allow to cool slightly before serving with lightly whipped cream.

- Good Food

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