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 years 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, it’s 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.
Note:
Some, but not all recipes on this website are Sophie’s Patch originals. At Sophie’s Patch we share cake recipes developed by Sophie, and recipes for other foods that we love that are published and developed by other cooks and chefs. These are tried, trusted, simple and accessible recipes for any level of cook. Pastry, bread and cakes are a science with recipes available for sharing and while there may be minor changes between cooks and publications the recipes are repeated and replicated many times.
