Golden Coconut Fudge Bannock
Makes 2 deep 9/ 23cm Dessert
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
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