When I initially came up with this recipe, the idea of mixing creamy coconut with tangy raspberries seemed like a surefire hit, however half way into it I discovered that we only had mixed berries in the freezer - I should have remembered to check all ingredients before starting! It was too late to turn back so I used the mixed berries in place of raspberries and soldiered on. The result was quite tasty but it looked horrible! The blueberries turned the sauce an insipid mauve and had also stained the bottom of the pudding leaving a layer of purple mush. So here is the recipe using only raspberries which will give the pudding that sweet tang and the lovely raspberry red colour.
Keeps 2 days in the fridge
1 1/2 cups self raising flour
3/4 cup caster sugar
1/2 cup dessicated coconut
80g butter, melted
250ml coconut cream
1 cup raspberries
3/4 cup caster sugar, extra
1 1/2 cups boiling water
1. Preheat oven to 180 degrees and grease a 3 litre capacity baking dish.
2. Mix flour, sugar and coconut in a medium sized bowl.
3. Combine melted butter, coconut cream and egg in a small jug the stir into dry mixture until just combined.
4. Spread raspberries evenly over the base of the baking dish then dollop pudding batter over the top and smooth with the back of a spoon.
5. Sprinkle with extra caster sugar then pour over boiling water.
6. Bake for approx 40 minutes or until cooked through and serve with vanilla ice cream.
* The sugar and water will sink to the bottom during cooking to mix with the raspberries and create a sauce.
* When using frozen raspberries, make sure they don't thaw before you use them or they may turn the pudding green.
* This pudding can be divided into ramekins for individual servings.