Coconut bread and butter pudding

Serves 15

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

Place bread and hot milk in a bowl until soaked.
Meanwhile, heat sugar and water in a saucepan for about 10 minutes or until you obtain a light syrup.

Remove the saucepan from the heat and stir in the coconut, butter, Garnacha wine, soaked bread and slightly beaten eggs.

Mix well and pour into a tin or pudding basin lined with caramel.
Bake over another tin with 2 to 3 cm of water in a moderate oven for about 40 to 50 minutes or until tested with a skewer.

Remove from the oven and cool before turning out.
Decorate with rosettes of dulce de leche (creamy caramel that you can obtain by cooking sweetened condensed milk for about 1 and ½ hours until it is a rich caramel colour), using a piping bag fitted with a large fluted nozzle.

Top with glacé cherries and figs.