Nadiya Hussain’s Anzac Pudding
Combining the classic flavours of an Anzac biscuit with fruit and white chocolate, this sweet pudding from Nadiya Hussain makes a quick and easy dessert.
From the book
Nadiya’s Fast Flavours
Clever, flavour-focussed recipes from Nadiya Hussain
From midweek meals to celebration centrepieces
Including plenty of Nadiya's signature bakes
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Introduction
Anzac is my Abdal’s all-time favourite biscuit, so you can imagine his delight to eat his favourite biscuit in pudding form. This has all the familiar flavours of Anzac with its oats and coconut, plus a layer of fruit cocktail and white chocolate on the base.
Ingredients
| 170g | oats |
| 170g | desiccated coconut |
| 200g | plain flour |
| 170g | light brown sugar |
| 200g | butter |
| 3 tbsp | golden syrup |
| 1 tsp | bicarbonate of soda |
| 2 x 411g tins of | fruit cocktail, drained |
| 100g | white chocolate, finely chopped |
| custard or ice cream, to serve |
Method
Start by putting the oats, coconut and plain flour in a bowl and mixing. Take a large non-stick pan, pop onto a medium heat and dry fry the oats mix till golden. You will have to do this in two, maybe three, batches to ensure an even colour. As soon as it is golden, transfer to a bowl.
Put the sugar and butter in a small pan with the golden syrup and heat till the sugar has melted. Take off the heat and add the bicarbonate of soda. Add the sugar mix into the dry oat mix and stir through.
Preheat the oven to 170°C/fan 150°C.
Put the drained fruit cocktail in a 23 x 33cm casserole dish. Sprinkle the chopped white chocolate all over the top. Add the Anzac mixture on top of the fruit and bake for 15–20 minutes.
Take out and leave for 10 minutes for the Anzac to crisp up. Serve with hot custard or cold ice cream or both.
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