Tropical slice

Yield: 8 servings

Measure Ingredient
50 grams Creamed coconut; (2oz)
300 millilitres Milk; ( 1/2 pint)
6 \N Cardamom pods; crushed
200 grams Tropical bitesize wholewheat biscuits; crushed (7oz)
50 grams Sultanas; (2oz)
50 grams Dried ready to eat apricots; finely chopped
\N \N ; (2oz)
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.

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