Neil Perry's coconut pudding has a delicious surprise at the bottom. Photo: William Meppem
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Ingredients
110g raspberry jam
250g plain flour
15g baking powder
350g caster sugar
100g desiccated coconut
3 eggs, lightly beaten
350ml milk
5ml vanilla extract
150g unsalted butter, melted
cream, lightly whipped, to serve
Method
Preheat oven to 180°C.
Spread jam over the base of a 2-litre pie dish.
Sift the flour and baking powder into a bowl, add all the remaining ingredients except the cream and whisk them by hand until just combined.
Pour coconut mixture into the pie dish and bake for 40-50 minutes, until the top is golden brown and the centre springs lightly when pressed with your finger.
Remove from the oven and allow to cool slightly before serving with lightly whipped cream.
