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
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #117
Issue 117 of dish is here to see us through the crazy spring weather and end of year funk with an epic 74 recipes in the lineup. From Marry-Me-Meatballs with Creamy Tomato Sauce to Pork and Vegetable Rice Paper Dumplings we keep a keen eye on budget-friendly ingredients and in-season produce. We have quick after-work solutions, delicious dinners for two, noodles, dumplings, a whole section on magnificent mince and a round-up of the best chardonnays to finish off. Issue 117 is a team favourite, and one you won’t want to miss!