• Sweet, sticky, rich and fruity, this heavenly pudding takes hedonism to new heights.

    Orange coconut pudding

    Serves: 6 - 8
    Total Time: 50 mins

    Ingredients

    • BASE

    • 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
    • TOPPING

    • 2 large egg whites
    • 120g castor sugar
    • 2,5ml (½ tsp) cream of tartar

    Instructions

    1

    Preheat the oven to 180°C. Lightly grease 6 deep ramekins or cups.

    2

    Heat the milk to just below boiling point. Add the butter and breadcrumbs. Remove from the heat and leave to rest for 10 minutes.

    3

    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.

    4

    Pour the coconut mixture into the ramekins to 2/3 full. Bake until firm and lightly browned, about 30 minutes.

    5

    For the topping, beat the egg whites with the sugar and cream of tartar until light and fluffy.

    6

    Remove the ramekins from the oven and top each one with about 15ml (1 tbsp) of the meringue mixture.

    7

    Return the ramekins to the oven and bake until the meringue is slightly browned, about 10 minutes.

    Notes

    For convenience, use a blowtorch to brown the meringue.

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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