2 words... 'School Dinners!'
This is one of the nice puddings from school dinners, back in the 80's. No pink custard on this one :-)
For this recipe I used a brownie tin 17cm x 17cm. Lined with greaseproof paper
For the whole recipe: If you want to decide on your portion size
2070 Calories / 18.7g Carbs / 34.2g Protein / 201.3g Fat
Per portion (12 portions)
173 Calories / 1.6g Carbs / 2.9g Protein / 16.8g Fat
50g Ground Almonds
1/8 tsp Xanthan Gum
5g Truvia / Natvia / Pure Via Sweetener or 15g Erythritol
25g Butter, straight from the fridge and cut into small cubes
1 small egg OR 1/2 large egg
10g Coconut Flour
100g Frozen Berries
10g Chia Seeds (optional, but please do drain off any excess fluid when cooked) I always like to grind my seeds before cooking with them
3-5g Truvia / Natvia / Pure Via Sweetener / 10g Erythritol - you might need extra sweetener for this, if you don't like your fruit with a bit of tartness :-)
240g Double Cream
Pinch of salt
10-15g Truvia / Natvia / Pure Via Sweetener or 40 - 45g Erythritol
1 tsp Vanilla Extract
1 Large Egg OR 1.5 Medium egg
30g Desiccated Coconut - 15g for the jam layer and 15g for the final topping
Preheat the oven to 180°C. Keep on the whole time, even after the base is blind baked
Add all of the dry ingredients (except the coconut flour) to a food processor and mix
Add 1/2 of the butter, blitz for just a few seconds, then add the remaining butter and blitz again - the mix should now resemble large bread crumbs.
Add the egg and mix for 15-20 seconds so the mix starts to form a dough.
Transfer this to another bowl and add the coconut flour. Mix using a spatula or a spoon - this will thicken the pastry
Roll out the pastry between 2 sheets of greaseproof paper. Use one of these sheets to line your tin
Line a non-stick oven proof dish with the pastry (or separate the dough across little tartlet dishes) and gently press it into the sides of the dish. It will break as you're doing this - don't worry, just use spare pieces of dough to patch-work it back together.
For most things like quiche, tarts, and pies, we'll blind-bake this first for 10-15 minutes until slightly golden before adding the filling and baking again.
Mix the berries with the chia seeds and sweetener. Cook over a medium heat for 10-15 minutes. Or I like to do this in the microwave for about 3 - 4 minutes
Once the base is cooked, mix the jam and mash any large berries or whiz up in the food processor, then pour this on top of the base
Sprinkle of magic
Now sprinkle half of the desiccated coconut over the jam
The Custard topping
Do not let it boil....!
In a small saucepan combine cream, sweetener and a pinch of salt over a high heat, till almost boiling, but not quite, whilst stirring continuously.
Turn down to a gentle simmer and stir continuously for aprrox 2 -3 minutes
Stir in the vanilla extract & take off the heat and allow to cool a little
In a bowl, with an electric whisk, whisk up the eggs until nice and frothy
Then once nice and frothy, turn the mixer to a low speed and slowly pour in the cream mix in a thin steady stream.
Now whisk for a couple of minutes
Pour gently over the top of the jam and desiccated coconut
Finally sprinkle the remaining desiccated coconut over the top
Pop in the oven (which should still be at 180C) for approx 20 minutes
After 20 minutes , turn the temperature down to 160C and cook for approx another further 20 minutes
It's a lot easier to get out of the tin and slice when completely cooled... if you can wait
The custard will also firm up more if kept in the fridge
Finally, it's also nice reheated in the microwave with a quick blast