Raspberry, Coconut and Orange Pudding

, from Issue #49, page 112.
Photography 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

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    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.