Coconut and Berry Pudding

PIZZAS, BREADS, CAKES & DESERTS ON BBQ
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beachbums
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Joined: Sun Dec 05, 2010 5:51 pm
Location: Smokefireandfood.com

Coconut and Berry Pudding

Post by beachbums »

After cooking a roast leg of lamb and vegies Jan dragged out a recipe that she had found in an old magazine and wanted to try. The Kettle was still holding around 170C by the lid thermometer so in it went. The kettle cooled down a bit over the cooking time. We had to lift the lid a couple of times to turn the pudding around to get an even cook. ( we had been cooking the Lamb indirect and had all the heatbeads on one side.) It took closer to an hour than 40 minutes in the recipe but once a skewer came out clean it was done.
After letting it cool for a bit we loosened the edges and turned it out onto a plate.

We were quite happy with the result and would definitely cook it again.:-)

Cheers, Wayne and Jan




Raspberry Coconut Pudding


Serves 6 to 8

1/3 cup (110g) raspberry jam.........We added a large cupful of mixed berries with the Jam
1 and 2/3 cups (250g) plain flour
3 tsp baking powder
350g caster sugar
100g dessicated coconut
3 large free range eggs, lightly beaten
350ml milk
1 tsp vanilla
150g butter, melted

Preheat the oven to 180*C/350*F/ gas mark 4.

Spoon the jam into bottom of a greased 2 litre pie dish and spread it out evenly. (This is where we added the Berries.)

Whisk the flour, baking powder, sugar and coconut together in a bowl. Beat together the eggs, milk, vanilla and melted butter. Pour the liquid mixture into the dry mixture and beat them together just until well mixed.

Pour this batter over top of the jam.

Bake for 40 to 50 minutes, until the top is golden brown and the centre springs back when lightly touched.

Remove from the oven and allow to cool to warm before serving. Delicious!



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