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.

Lemon bars

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Makes 36 INGREDIENTS For the dough 150g butter at room temperature ½ cup (100g) sugar 2 cups (240g) flour pinch of salt 1 teaspoon baking powder For the filling 4 eggs 1 cup (200g) sugar ¼ cup lemon juice ¼ cup (30 g) flour 1 teaspoon finely grated lemon rind ½ teaspoon baking powder PREPARATION […]

Strudel pastry

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INGREDIENTS 3 cups (360g) flour 1 egg 1 tablespoon oil pinch of salt 1teaspoon vinegar warm water, as required PREPARATION Sift flour over the worktop. Make a well in the center. Add the egg, oil, salt, vinegar and warm water to the dry ingredients and work with your hands to form a smooth dough. Knead […]

Hazelnut cake with chocolate chips

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Serves 8 INGREDIENTS 100g butter, at room temperature 3/4 cup (150g) sugar 3 eggs 2 cups (240g) flour 3 teaspoons baking powder 100g hazelnuts, chopped 100g chocolate chips 3 drops almond essence PREPARATION Beat butter and sugar with a wooden spoon until creamy. Fold in slightly beaten eggs. Stir in almond essence. Sift together flour […]