2 jun

Coconut Puddings

Mrs McKnight, Glen Innes Branch

SERVES 8

625 ml (2½ cups) milk

120 g (2 cups, lightly packed) fresh breadcrumbs

165 g (¾ cup) caster sugar

90 g (1 cup) desiccated coconut

4 eggs, separated

2 tablespoons icing sugar

Preheat oven to 180°C. Grease a 1.5 litre (6 cup) capacity baking dish.

Pour the milk over the crumbs in a bowl and stand for 5 minutes. Add the sugar, coconut and egg yolks and stir to combine well.

Pour mixture into the baking dish. Bake for 15–20 minutes, or until set.

Using an electric beater, whisk the egg whites in a bowl until firm peaks form. Add the icing sugar and whisk well. Spoon whites over the pudding.

Bake a further 10 minutes, or until meringue is light golden.