While I love seeing the spring flowers appear around #SophiesPatch, I also delight in the #springeggs with plentiful supplies of chook, duck and goose eggs at the moment. #Gooseeggs have a limited season in spring and so we relish using them in the kitchen where they are fabulous for frittata, but amazing in #spongecake, #custard and my all-time favourite cool weather comfort food #impossiblepie. I showed someone my recipe today, which I think I got from my mum 30 year ago, and they took a photo of it looking all shabby and stained, or should I say well loved!

You can make it with any eggs but obviously its way better with #homegrown #freerangeeggs, and particularly goose eggs, where one goose egg is equivalent to two normal eggs.

The recipe is below if you want to try it.

4 chook eggs (or 2 goose eggs)
125g melted butter
½ cup plain flour
2 cups milk
1 cup sugar (I usually reduce this)
1 cup coconut

Mix all together except the coconut. Add coconut and pour into a greased dish. Usually I use a casserole dish. Bake at 180 degrees for 50-60 minutes.

My recipe says it serves 6-8 but I think it’s dreaming!? It’s delicious hot from the oven served with ice cream, but the kids also like it when I make a batch in a glass baking tray and they can take cold slices to school.