Yield: 8 servings
|50 grams||Creamed coconut; (2oz)|
|300 millilitres||Milk; ( 1/2 pint)|
|6||Cardamom pods; crushed|
|200 grams||Tropical bitesize wholewheat biscuits; crushed (7oz)|
|50 grams||Sultanas; (2oz)|
|50 grams||Dried ready to eat apricots; finely chopped|
|1 medium||Size egg|
|25 grams||Demerara sugar; (1oz)|
Lighty butter a 18cm x 18cm (7 inch x 7 inch) square tin. Preheat the oven to 190 C, 375 F, Gas Mark 5.
Gently heat the creamed coconut, milk and crushed cardamoms in a saucepan, until the coconut dissolves. Leave to infuse for 5-10 minutes.
Place the cereal, sultanas and apricots in a bowl and mix to combine.
Crack the egg in a jug and strain on the milk mixture and whisk to combine.
Pour over the cereal mixture and mix to a smooth paste. Spread evenly into the tin, topping with a light sprinkling of demerara sugar.
Place in the oven and cook for 30-35 minutes. Leave to cool, then cut into 8 fingers and remove from the tin.
Converted by MC_Buster.
NOTES : A dessert very similar in make-up to bread pudding! Converted by MM_Buster v2.0l.