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 #120
    Check out our
    latest issue:

    Issue #120

    As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!