Coconut and yoghurt pudding

Name: Coconut and yoghurt pudding
Yield: 0 serving
Cuisine: Bake
Ingredients: 15.00 ml butter; 250.00 ml castor sugar; 3.00 eggs extra-large; 250.00 ml flour cake; 50.00 ml coconut; 7.00 ml Baking powder; salt pinch; 500.00 ml milk; 5.00 ml vanilla essence; 750.00 ml yoghurt plain

0 serving

Rate this recipe

Dairy

By Food24 November 03 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (10)

15.00 ml	butter
250.00 ml	castor sugar
3.00	eggs — extra-large
250.00 ml	flour — cake
50.00 ml	coconut
7.00 ml	Baking powder
	salt — pinch
500.00 ml	milk
5.00 ml	vanilla — essence
750.00 ml	yoghurt — plain

Tap for ingredients

Method:

Preheat the oven to 180 °C and spray an ovenproof dish with non-stick spray or butter well.
Melt the butter and add the sugar. Beat the eggs, add to the butter mixture and beat until light and fluffy.
Sift the dry ingredients together and add to the butter mixture, alternating with the milk. Add the vanilla essence. Stir in the yoghurt and pour the batter into the prepared dish.
Bake for about 1 1/2 hours or until done.
Serve hot with dried fruit flavoured with a dash of brandy and cinnamon cream.
Makes a large pudding.