| 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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