Browse our products

Free delivery on all UK orders over £24.99

Shop in confidence

Coconut Cream Pudding

Recipe for 4

Ingredients

 

What to do?

  1. Crumble sugar into water in a pan and dissolve over a gentle heat. Bring to the boil and simmer for 10 minutes. Remove pan from the heat and leave syrup to cool. Beat the eggs with the coconut milk, cardamom powder and syrup. Whisk to blend all the ingredients together for 2 minutes.
  2. Melt the ghee and use to grease a 1 litre ovenproof dish. Pour in the custard and sprinkle over the cashews and raisins. Steam in a large double boiler for 30 minutes. Remove the mould from the pan and allow to cool and chill well before serving.

Print

To print this recipe in printer friendly format click the button below

Comments

Bookmark this



Shop for the ingredients

Recipes menu


Your basket

Latest from the blog

Brexit, Steenbergs and the future
26 June 2016, 12:21 pmWhile I had been nervously expecting that Brexit result, it’s not until you hear it that the impact really hits…... Read more
Enter our competition to win Esther Veerman’s new cookbook From Field & Moor + Steenbergs Spices
8 June 2016, 5:06 pm ... Read more
Enter our competition to win a signed copy of Nadiya’s Kitchen
8 June 2016, 3:07 pm... Read more
Decoration