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Line a pie dish with short crust pastry, blind bake it. When cool spread raspberry jam on pastry and then pour thick custard on top. Allow to cool, sprinkle with coconut. You can also add banana slices before you pour the custard in, but the original recipe doesn't have this. It was my favourite when at school.
This recipe is from The Foody website:
600ml (1 pint) Milk
110g (4oz) Shortcrust Pastry
3 tbsp Raspberry Jam
3 tbsp Custard Powder
2-3 tbsp Desiccated Coconut
2 tbsp Sugar
Pre-heat oven to 200°C; 400°F: Gas 6.
Roll out the dough and line a baking dish.
Blind bake (prick with fork and place a piece of greaseproof paper with some baking beans on pastry).
Bake for 15 minutes.
Allow to cool.
Spread the jam over the pastry base, sprinkle with coconut.
Boil the milk and whisk into the sugar and custard powder (follow manufacturers instructions).
Pour into the pastry case.
Sprinkle with coconut or a little sugar, to prevent a skin forming.
Allow to cool before serving. Serves 4
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∙ 14y ago
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