Winning recipe by Cheryl Pasquier
FIGGY COUS COUS PUDDING WITH RASPBERRY COULIS
Serves 4-6
Serves 4-6
Such a good, tasty pud. it's big on figs
Ingredients
- ¾ litre milk
- 1 vanilla pod (Split into two and scrape the insides out)
- 90g caster sugar
- 2 x 125g sachet Ainsley Harriott Premium Cous Cous
- 10 dried figs, rehydrated in water
- 3 eggs
- 1 bottle of raspberry coulis (or make your own if you're
feeling flash!!)
Method
Preheat the oven to 180°C/356°F/Gas Mark 4.
In a saucepan, bring the milk to the boil, turn off the heat and add the vanilla pod. Leave to infuse for 30 minutes.
Remove the vanilla pod. Put the milk back on a medium heat, add the sugar and Ainsley Harriott Premium Cous Cous.
Turn the heat down to low and stir continually until it thickens.
Turn off the heat and add the roughly chopped figs. One at a time, beat the eggs and add them to the mixture.
Pour into a greased sandwich tin and put in the oven for about 30 minutes, until the top of the cake is lightly browned.
TO SERVE: Serve warm, with lashings of raspberry coulis.
OTHER IDEAS: You can also replace the dried figs with dates, dried apricots, raisins and a few almonds.
