| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Sainsbury13, Sainsbury’s |
8 |
servings |
INGREDIENTS
| 50 |
g |
Creamed coconut; (2oz) |
| 300 |
ml |
Milk; ( 1/2 pint) |
| 6 |
|
Cardamom pods; crushed |
| 200 |
g |
Tropical bitesize wholewheat biscuits; crushed (7oz) |
| 50 |
g |
Sultanas; (2oz) |
| 50 |
g |
Dried ready to eat apricots; finely chopped |
|
|
; (2oz) |
| 1 |
md |
Size egg |
| 25 |
g |
Demerara sugar; (1oz) |
INSTRUCTIONS
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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