Raspberry, Coconut and Orange Pudding

, from Issue #49.
Photography by Manja Wachsmuth.
    Raspberry, Coconut and Orange Pudding

    With frozen berries in the freezer, this pudding can be whipped together and in the oven quick smart. Blueberries would also be delicious.

    INGREDIENTS

    1¼ cups plain flour
    1½ teaspoons baking powder
    ¼ cup shredded coconut
    1½ teaspoons ground ginger
    2/3 cup caster sugar
    pinch of salt
    ¼ cup melted butter
    2/3 cup milk
    1 egg
    finely grated zest ½ an orange
    1 cup frozen raspberries

    Topping
    1 cup good quality ginger beer
    1 tablespoon butter
    2 tablespoons brown sugar

    6 cup-capacity baking dish, greased

    METHOD

    Preheat the oven to 180˚C.

    Topping: Heat the ginger beer, butter and brown sugar in a saucepan until just below boiling point. Set aside.

    Pudding: Combine the flour, baking powder, coconut, ginger, sugar and salt in a large bowl.

    Whisk the butter, milk, egg and orange zest together.

    Add the wet ingredients to the dry ingredients and stir to combine, then gently fold in the frozen raspberries.

    Spread the mixture evenly in the base of the baking dish. Gently spoon over the hot ginger beer and bake for about 35 minutes until puffed and golden and a skewer inserted halfway into the pudding comes out clean with no wet batter attached.

    To serve: Dust with icing sugar and serve with cream or ice cream. Serves 6

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue #122
    Check out our
    latest issue:

    Issue #122

    Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!