Sweet, sticky, rich and fruity, this heavenly pudding takes hedonism to new heights.
Orange coconut pudding
- 500ml (2 cups) milk
- 30ml (2 tbsp) butter
- 60g (1 cup) breadcrumbs
- 2 large egg yolks
- 80ml (1/3 cup) castor sugar
- 2,5ml (½ tsp) salt
- grated rind of 2 oranges
- 100g fresh coconut, grated
- 125ml (½ cup) fresh cream
- 2 large egg whites
- 120g castor sugar
- 2,5ml (½ tsp) cream of tartar
Preheat the oven to 180°C. Lightly grease 6 deep ramekins or cups.
Heat the milk to just below boiling point. Add the butter and breadcrumbs. Remove from the heat and leave to rest for 10 minutes.
Beat the egg yolks together with the sugar, salt and orange rind. Stir in the coconut. Slowly blend in the milk mixture and the cream.
Pour the coconut mixture into the ramekins to 2/3 full. Bake until firm and lightly browned, about 30 minutes.
For the topping, beat the egg whites with the sugar and cream of tartar until light and fluffy.
Remove the ramekins from the oven and top each one with about 15ml (1 tbsp) of the meringue mixture.
Return the ramekins to the oven and bake until the meringue is slightly browned, about 10 minutes.
For convenience, use a blowtorch to brown the meringue.