Serves 6 – 8
1 ½ cup (375 ml) warm milk
3 cups sponge cake, cut into small pieces
1 ½ cups (375 ml) orange juice
2 tablespoons finely grated orange rind
½ cup (50g) grated coconut
Place all the ingredients in a bowl and mix well.
Line the bottom and sides of an ovenproof dish with caramel and pour the mixture into it.
Bake over another tin with 2 to 3 cm of water, in a moderate oven for about 45 minutes or until tested with a skewer.
Remove from the oven and rest for a few minutes before turning out.