This is a slice of colourful heaven on a plate. Easy, cheap and gluten free for all those allergies and intolerances.
1 litre of milk, 3 eggs, 160 g caster sugar, 100 g corn flour, 2 vanilla pods, 2 teaspoons of vanilla essence, 1 punnet of raspberries and 100 g of dessicated coconut.
Pre-heat the oven to 180C.
In a bowl mix the eggs, sugar, the corn flour, the vanilla essence and 125 ml of milk. If you have an electric beater use that! If you don’t, beat the mix energetically. Give it some bzzz!
Heat up the rest of the milk and vanilla pods (slice open and grate the beans out with a knife) to the boil.
Place your raspberries in your mould.
Pour the hot milk over the mixture in the bowl and mix (this really is easier with an electric beater). Pour everything in the pot and return to a low fire. You need about 30 seconds of a simmer. Keep on mixing with a spatula. This should now be slightly thick. Stir your coconut in.
Pour into the mould (remove the vanilla pods).
Place in the oven for 40 minutes. Place under the grill for a couple of minutes if necessary as the colour doesn’t always come up.