Raspberry, Coconut and Orange Pudding
Photography by Manja Wachsmuth.
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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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!