Coconut and Crossogue Raspberry Queen of Pudding
Ingredients:
400 ml can coconut milk
20 ml fresh milk
75g unsalted butter plus extra for greasing
175g caster sugar
150 grams white fresh breadcrumbs
5 large eggs, separated
275 grams raspberries drained of juice
4 tablespoons of Crossogue Raspberry Jam
25 g desiccated coconut plus extra for sprinkling
*When raspberries are not in season you can use frozen fruit but drain well!
Method:
- Place the coconut milk, fresh milk, butter and 25g sugar in a saucepan and slowly bring to the boil.
- Put the breadcrumbs in a mixing bowl and pour over the hot liquid.
- Mix well and leave for ten minutes.
- Beat in the egg yolks.
- Pour the mixture into a medium-sized buttered dish ad bake in the oven at 160 degrees C/ gas mark 3 for 20 minutes or until the custard is just set.
- Remove from the oven and turn up the heat to 180 degrees C/ gas mark 4.
- Mix together the raspberries and the jam and carefully spread over the set custard. Whisk the egg whites to soft peaks then whisk in the remaining 150g caster sugar, a tablespoon at a time. Fold in the desiccated coconut.
- Spread the meringue mixture over the raspberries and sprinkle over a little extra coconut.
- Bake in the oven for about 15-20 minutes until meringue is light brown and firm to touch.
- Serve with pouring cream.
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