Cocconut pudding

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Serves: 8

INGREDIENTS
3 eggs
½ cup (100g) sugar
2 ½ cups (625ml) hot milk
¾ cup (75g) shredded coconut

PREPARATION
Whisk eggs and sugar slightly and fold them into hot milk.
Stir in coconut and pour mixture into a fluted ovenproof dish, lined in caramel.

Bake over a tin with 2-3 cm of water for about 40 minutes or until cooked when tested with a skewer.
Remove from oven and cool completely before turning out.

Coconut bread and butter pudding

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Serves 15 INGREDIENTS 2 cups (400g) sugar 1 cup water 2 cups (200g) grated coconut 40g butter 2 tablespoons Garnacha wine 2 cups bread (sliced, crusts removed and cut into small pieces) 2 cups (500 ml) milk 5 eggs PREPARATION Place bread and hot milk in a bowl until soaked. Meanwhile, heat sugar and water […]

Chantilly-like cream

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INGREDIENTS 200g butter, cubed 2 cups (500ml) milk 3/4 cup (150g) sugar 2 tablespoons cornstarch 1 teaspoon vanilla essence PREPARATIÓN Place 1 ½ cups milk and sugar in a saucepan. Bring to the boil. Stir in cornstarch dissolved in ½ cup cold milk. Beat constantly until mixture thickens. Remove from heat and set aside to […]

Nut sponge cake

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Serves 10 INGREDIENTS 6 eggs 1 cup (200g) sugar 2 cups (240 g) flour 1 teaspoon baking powder 100g walnuts, chopped PREPARATION Grease, flour and line a round tin of 24 cm. Whip the eggs and sugar with an electric mixer for 15 minutes. Sift the flour and baking powder twice and fold into the […]