serves 8 prep and cook
time 50 minutes
1 cup (80g) desiccated coconut
3/4 cup (165g) caster (raw ?) sugar
1/2 cup (75g) plain flour
4 eggs (preferably free range or barn laid)
1-1/3 cups (330ml) milk
125g butter, melted, COOLED
1/2 cup (125ml) passionfruit pulp
1 tablespoon fresh lemon juice
icing sugar, to lightly dust
1 Preheat oven to 180deg.C.( * 160deg.C. fan-forced.) Grease a 23cm (base measurement) pie or flan dish.
2 Combine coconut, caster sugar, and flour in a large bowl. Combine eggs, milk, butter, passionfruit pulp and lemon juice in a separate medium bowl. Add to the dry ingredients and stir to combine.
3 Pour mixture into dish. Bake for 40 minutes or until pudding is lightly golden and just set.
4 Serve warm or at room temperature lightly dusted with icing sugar and/or topped with ripe strawberries, if desired.
"This is a really delicious, easy dessert - everyone always asks me for the recipe."
G. Boland, Parkdale.
Bon Apetit.
(NOT suitable to freeze or microwave.)
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