Coconut Pudding
A cross between creme caramel and a bread and butter pudding - perfect served with a thin sauce Anglaise or a large scoop of vanilla pod ice-cream.
Preparation time: 20 minutes Quantity: Serves 5 - 6 Cooking time: 45 minutes
Ingredients
Caramel-
90g / 3 oz caster sugar - clean
water to cover
Pudding-
6 eggs - medium or large
1 can / 400g condensed milk
1 can / 400g water (filled from can above)
8 slices thick white bread - crusts off and diced
125g / 5 oz grated fresh coconut (or 4 oz desiccated)
Method
- Whisk the eggs, condensed milk and water together for a few minutes
- Add the bread and the coconut
- Get your hands in and squeeze the mix together too absorb the bread in to the coconut custard (ok use a spoon if you want)
- Preferably leave to soak up some more approx. 30 minutes or so
- Make the caramel by placing the clean sugar in a clean large saucepan and just covering with water
- Boil till caramelised / dark brown but not too dark or black - But
- Occasionally brush down the insides of the saucepan with clean cold water to prevent crystallising and keep an eye on it
- Cool slightly, then pour in to a lightly greased
ovenproof deep dish
- Pour the coconut mix over the caramel dish
- Place the dish in a (bain marie) roasting tin and fill the tin with water (not more than 2/3 or the way up the pudding dish)
- Place in a preheated oven, middle shelf gas 5 / 200*c / 400*f - for 45 minutes
- Cool in the bain marie for 20 minutes
- Serve warm or chilled from the fridge