Coconut And Mandarin Pudding
With juicy pieces of mandarin speckled through a unique light-textured and moist, not-too-sweet coconut mixture that is given, an extra fillip by an intriguing, subtle hint of aniseed, this recipe never fails to win converts to puddings.
INGREDIENTS:
85 G/3 OZ DESICCATED COCONUT
115 ML/4 FL OZ MILK
100 G/31/2 OZ UNSALTED
BUTTER, DICED
70 G/21/2 OZ CASTER SUGAR 2 EGGS, SIZE 2, SEPARATED FEW DROPS VANILLA ESSENCE
FINELY GRATED RIND
OF 1 ORANGE
150 G/5 OZ PLAIN FLOUR
2 TSP BAKING POWDER
1/2TSP ANISEEDS,
FINELY CRUSHED
1 X 200 G/7 OZ CAN MANDARINS,
WELL DRAINED AND
ROUGHLY CHOPPED
TO SERVE:
ORANGE CUSTARD
DIRECTIONS:
Fill a large saucepan three-quarters full with boiling water, place over a high heat and return to the boil. Butter a 1.2 litre/2 pint round baking dish.
In a medium-sized bowl, stir together the coconut and milk.
Beat the butter and sugar together until light and creamy, then gradually beat. in the egg yolks and vanilla essence. Add the orange rind.
Sift the flour and baking powder together. In a clean, dry bowl, whisk the egg whites until stiff but not dry., then, using a large metal spoon, gently fold into the creamed mixture in batches alternating with the flour mixture and aniseeds. Lightly fold in the coconut and mandarins.
Transfer the mixture to the dish, cover the top of the dish and steam for about 23/4 hours until lightly set. Remove from the heat and serve with Orange Custard.
