For the pudding
2 cups peanuts, chopped into small pieces
2 cups milk
4 large eggs at room temperature
1 tablespoon melted butter or margarine
1/2 cup confectioner's sugar, well sifted - 90g
2 tablespoons vanilla extract
1/2 cup raisins, dark or light
1 cup grated coconut
1 teaspoon ground cinnamon
For the sauce
4 egg yolks
1/3 cup confectioner's sugar
2 cups milk
1 tablespoon vanilla extract
For the pudding
2 cups peanuts, chopped into small pieces
2 cups milk
4 large eggs at room temperature
1 tablespoon melted butter or margarine
1/2 cup confectioner's sugar, well sifted - 90g
2 tablespoons vanilla extract
1/2 cup raisins, dark or light
1 cup grated coconut
1 teaspoon ground cinnamon
For the sauce
4 egg yolks
1/3 cup confectioner's sugar
2 cups milk
1 tablespoon vanilla extract
For the pudding
Preheat the oven to 400°F (200°C)
Place the peanuts in a bowl
Pour the milk over the peanuts
Mix until the peanuts have absorbed all the liquid
Beat the eggs lightly and add to the peanuts
Mix well
Add the melted butter, confectioner's sugar, and remaining pudding ingredients
Pour into a 22cm diameter baking dish with a hole in the middle, greased
Bake for 1 hour, or until firm
Let cool for another hour
Prepare the sauce by mixing the egg yolks with the confectioner's sugar
In a medium saucepan, heat the milk over low heat until simmering
Reduce heat and add the egg yolks mixture with vanilla extract
Mix well until slightly thickened
Remove from heat and pour into a glass container
Let cool
Serve the pudding in slices with the prepared sauce
Serves 6-8 people.
