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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
|110g raspberry jam|
|250g plain flour|
|15g baking powder|
|350g caster sugar|
|100g desiccated coconut|
|3 eggs, lightly beaten|
|5ml vanilla extract|
|150g unsalted butter, melted|
|cream, lightly whipped, to serve|
NEED TO KNOW
|Type of dish||Pudding|
|Cooking time||1 - 2 hours|
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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