Raspberry, Coconut and Orange Pudding

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