Raspberry coconut pudding
This pudding is old-school. I love it because you can serve it straight from the pie dish (choose something really gorgeous to go straight to the table) - no fiddling around with pastry or turning things out. It's the perfect fail-proof dinner-party dessert!
Neil Perry's coconut pudding has a delicious surprise at the bottom. Photo: William Meppem
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110g raspberry jam
250g plain flour
15g baking powder
350g caster sugar
100g desiccated coconut
3 eggs, lightly beaten
5ml vanilla extract
150g unsalted butter, melted
cream, lightly whipped, to serve
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.