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    Exotic Fruit and Coconut Pudding

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    Exotic Fruit and Coconut Pudding

    A mixture of sweet and sour exotic fruits, such as soft luscious papaya, tangy physalis and sharp refreshing persimmon, topped with a hot coconut sponge makes the perfect pudding served with ice cream or crème fraîche.

    • Preparation time: 15 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 6


    • Persimmons, peeled and chopped
    • Physalis, outer paper cases removed and fruits halved
    • Papaya, peeled, deseeded and chopped
    • Muscovado sugar
    • For the sponge:
    • Softened butter
    • Muscovado sugar
    • 2 large eggs
    • 125g self-raising flour, sifted
    • 25g Waitrose Desiccated Coconut
    • Icing sugar for dusting


    1. Preheat the oven to 170°C, gas mark 3. Place the prepared fruits into the base of a round 1.5 litre ovenproof dish. Sprinkle over the muscovado sugar and combine with the fruits.
    2. Place the butter and sugar into a large bowl and, using an electric hand whisk or wooden spoon, beat them until pale and creamy.
    3. Add the eggs one at a time into the mixture, beating constantly until completely incorporated.
    4. Carefully fold in the flour and desiccated coconut using a large metal spoon. Spoon the mixture on top of the fruits and smooth the surface. Place in the oven and bake for 55-60 minutes or until golden brown and firm to the touch. If it starts to brown too much before the end of cooking, cover with foil.
    5. Leave to cool slightly then dust with icing sugar. Serve spooned into bowls with ice cream or crème fraîche.

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    Cook's tips

    If you are in a hurry you can use a sponge cake mix. Make it up according to the instructions adding 25g of desiccated coconut.


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