Golden Coconut Fudge Bannock

(Barkerville)

Makes 2 deep 9/ 23cm Dessert

Ingredients

3 cups / 850ml all-purpose flour

1 tsp. / 5ml salt

2 tbsp. / 30ml baking powder

? tsp. / 3ml crushed chillies

1/3 cup / 80ml butter, melted

1 1/2 cups / 400ml (1 can) coconut cream, warmed to body temperature

3 eggs, (room temperature)

8oz / 240g fudge, roughly chopped

1/4cup / 60ml golden sugar

Method

Mix flour, salt, baking powder and chillies into a large bowl.

Mix butter, eggs and coconut cream together and pour over flour mixture. Stir thoroughly to make a smooth soft dough.

Add fudge pieces and stir in.

Pour into in a well-greased 923cm cake pan and sprinkle with golden sugar.

Cook at 350 degrees F (175 degrees C) for 25 to 30 minutes until a skewer comes out clean when inserted.

Allow to cool for 10 minutes before turning out onto a cooling rack.

Best served with vanilla ice cream or lightly whipped cream.

Wine Pairings by Rod Philips of Liquor Plus

Rocky Creek Blackberry   $22.99    Vancouver Island

Apothic Red                   $16.99             California

Lindemans Kreik Lambic Beer     $11.99    Belgium