Coconut Pudding
This recipe is adapted from Luncheon & Dinner Sweets by C. Herman Senn, published by Ward, Lock & Co. in 1929. It is a great way of using up any stale breadcrumbs/cake crumbs you may have hanging around and is reminiscent of a Bakewell Tart, only with coconut, not almonds.
Ingredients
Enough shortcrust pastry to line an 8 inch flan tin
60g butter (at room temperature)
60g caster sugar
60g plain cake crumbs
60g white breadcrumbs
85g desiccated coconut
3 egg whites, whisked
1 tablespoon brandy
1 teaspoon orange flower water
Coconut flakes to garnish
Line your flan tin with the shortcrust pastry (shop bought is absolutely fine).
Cream together the butter and sugar. Add the cake crumbs, breadcrumbs and coconut, followed by the egg whites. brandy and orange flower water. Stir to combine.
Spoon the filling into your pie crust, sprinkle over with a little caster sugar and bake at 180˚C (160˚C fan) for approximately 35 minutes, until golden. Remove from the oven and garnish with some coconut flakes.
The original recipe does not suggest this, but I feel a layer of raspberry jam between the pastry and the filling could be a very good thing. In any case, serve hot with cream.