Recipe

PERFECTION RASPBERRY MAPLE COCONUT SELF SAUCING PUDDING

6
Serves
15 MINS
Prep Time
50 MINS
Cook Time
11
Ingredients
Ingredients
Method
  • 2 punnets Perfection Raspberries
  • 1 2/3 cups Self raising flour, sifted
  • 3/4 Caster sugar
  • 1/2 cup Desiccated coconut
  • 270ml Can coconut milk
  • 125g Butter, melted
  • Dusting Icing sugar and vanilla ice cream, to serve

Sauce

  • 1 tbs Cornflour,
  • 1/2 cup Brown sugar,
  • 2 1/4 cup Boiling water,
  • 1/4 cup Maple syrup,
  1. Preheat oven to 160°C fan forced. Grease a 6cm deep, 24cm base (25cm top) 12 cup capacity ovenproof dish.
  2. Combine flour, caster sugar and coconut in a bowl. Add the coconut milk and butter, stir until smooth. Fold through 1 punnet of raspberries. Spoon into the ovenproof dish. Place onto a baking tray.
  3. For the sauce, combine the cornflour and brown sugar. Sprinkle over the pudding. Stir the boiling water and maple syrup together in a heatproof jug. Gently pour over the back of a large metal spoon, over batter.
  4. Bake for 45-50 minutes or until top is just set. Remove and stand for 5 minutes. Scatter over the remaining raspberries. Dust with icing sugar and serve with ice cream.