Coconut peach pudding

Coconut peach pudding

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Coconut peach pudding

The ingredient of Coconut peach pudding

  1. 825g can peach halves in natural juice, drained
  2. 340g packet golden buttercake cake mix (or see related recipe)
  3. 60g butter, softened
  4. 3/four cup milk
  5. 2 eggs
  6. half cup desiccated coconut
  7. 2 tablespoons brown sugar
  8. 1 teaspoon floor cinnamon
  9. Vanilla ice-cream, to serve
  10. Double cream, to serve

The instruction how to make Coconut peach pudding

  1. Preheat oven to one hundred eightyu00b0C. Lightly grease a 6-cup potential, 18cm (base) round baking dish. Place peaches in dish to cover base.
  2. Using an electric mixer, beat cake mix, butter, milk and eggs on medium pace for four minutes or until thick. Fold in coconut. Spoon aggregate over peaches.
  3. Combine sugar and cinnamon. Sprinkle over pudding. Bake for forty five to 50 mins or until a skewer inserted into the centre comes out clean. Serve heat with ice-cream and cream.

Nutritions of Coconut peach pudding

fatContent: 335.795 calories
saturatedFatContent: 13 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 48 grams carbohydrates
fibreContent: 38 grams sugar
proteinContent:
cholesterolContent: 5 grams protein
sodiumContent: 75 milligrams cholesterol

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