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 #123
    Check out our
    latest issue:

    Issue #123

    Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!