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.


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

1 cup good quality ginger beer
1 tablespoon butter
2 tablespoons brown sugar

6 cup-capacity baking dish, greased


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