PERFECTION RASPBERRY MAPLE COCONUT SELF SAUCING PUDDING

• 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.