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1 |
Packet of ready made short crust pastry |
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75g (3oz) |
Raisins |
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45 – 60 ml (3 – 4
tablespoons |
Rum |
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100g (4oz) |
Creamed coconut |
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300ml (10 fl oz) |
Milk (or a
combination of milk and cream) |
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75g (3oz) |
Ground almonds |
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50g (2oz) |
Soft brown sugar |
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Pre-heat
the oven to 220º C, 425º F or Gas Mark 7
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1 |
Soak the raisins in the rum for 1 hour |
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2 |
Roll out the pastry and line a greased 23cm (9
inch) loose-bottomed flan tin. Prick
the base with a fork and bake for 10 minutes. Take the pastry case out of the oven, then reduce the oven
temperature to 190ºC, 357º F, or Gas Mark 5 |
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3 |
To make the filling, heat the coconut cream and
milk gently in a saucepan until the coconut has dissolved. Add the ground almonds and brown sugar and
stir until combined. |
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4 |
Add the raisins and any remaining rum to the
creamed coconut mixture. Pour the
filling into the part cooked pastry case and bake foe 25 to 30 minutes. Dust
with icing sugar |
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This dessert becomes firmer as it cools and is
best served warm |