Raspberry coconut pudding

Name: Raspberry coconut pudding
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: British, European
Ingredients: 4tbsp raspberry jam; 250g plain flour; 3 tsp baking powder; 350g caster sugar; 100g desiccated coconut; 3 eggs, beaten; 350ml milk; 1 tsp vanilla extract; 150g butter, melted; 2 litre pie dish

3 steps

Prep:10minCook:50min

This incredibly easy recipe has become a new family favourite! I adore the combination of ingredients- the moist coconutty sponge sits over a layer of sweet and sticky raspberry jam. It's lovely on its own, though it's also excellent with custard.

Updated at: Thu, 17 Aug 2023 08:45:52 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories770.5 kcal (39%)

Total Fat35.4 g (51%)

Carbs103.5 g (40%)

Sugars71.1 g (79%)

Protein10.6 g (21%)

Sodium308 mg (15%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

4 Tbspraspberry jam

250gplain flour

3 tspbaking powder

350gcaster sugar

100gdesiccated coconut

3eggs

beaten

350mlmilk

1 tspvanilla extract

150gbutter

melted

2 litrepie dish

Instructions

Step 1

Preheat the oven to 180°C (350°F), Gas mark 4.

Step 2

Spread the jam over the base of the pie dish. Sift the flour and baking powder into a bowl, add the rest of the ingredients and whisk them by hand just long enough to mix them together.

Step 3

Pour the coconut mixture into the pie dish and bake for 40-50 minutes or until the top is golden brown and the centre has a light spring when pressed with your finger. Remove from the oven and allow to cool slightly before serving.