Coconut Castle Puddings with Orange Sauce Recipe
Ingredients
| Flour OR Plain Flour + 1 teaspoon baking powder - 4 ounce | ||
| Butter/Margarine | 2 Ounce | |
| Castor Sugar - 2 ounce | ||
| Dessicated Coconut - 1 ounce | ||
| Egg | 1 | |
| Milk | 3 Tablespoon | |
| Vanilla Essence - a few drops | ||
| Glace Cherries - 4 to 8 nos, for garnish | ||
Directions
MAKING
1) Into a bowl, sieve together flour and baking powder.
2) Add in the fat and mix together till it becomes of a crumbly consistency.
3) Next, add in sugar and coconut.
4) Add in the egg, milk and vanilla essence. Beat well till the batter becomes of a dropping consistency.
5) Grease 4 individual pudding cups or 8 castle pudding tins.
6) Pour in the pudding batter into the moulds making sure not to fill more than 2/3 of the container.
7) Cover the moulds with a greased wax paper or foil.
8) Steam the pudding. Castle Pudding cups take about 20 minutes while the individual pudding cups take about 30 minutes.
9) Unmould the pudding onto a warm serving dish.
SERVING
10) Garnish the pudding tops with glace cherries. Serve orange sauce on the side.
1) Into a bowl, sieve together flour and baking powder.
2) Add in the fat and mix together till it becomes of a crumbly consistency.
3) Next, add in sugar and coconut.
4) Add in the egg, milk and vanilla essence. Beat well till the batter becomes of a dropping consistency.
5) Grease 4 individual pudding cups or 8 castle pudding tins.
6) Pour in the pudding batter into the moulds making sure not to fill more than 2/3 of the container.
7) Cover the moulds with a greased wax paper or foil.
8) Steam the pudding. Castle Pudding cups take about 20 minutes while the individual pudding cups take about 30 minutes.
9) Unmould the pudding onto a warm serving dish.
SERVING
10) Garnish the pudding tops with glace cherries. Serve orange sauce on the side.
Chef
