Total Time
Prep 15 mins
Cook 20 mins

A classic British pudding, with a shortbread crust, custard and raspberry jam.

Ingredients Nutrition

  • 1 pint milk
  • 1 tablespoon sugar
  • 4 tablespoons custard powder
  • 4 ounces shortbread pie crusts
  • 4 ounces raspberry jam
  • 12 cup coconut, sweetened


  1. Heat oven to 400 F.In a 9" cake pan , press shortbread crust evenly, prick all over with a fork, place foil on top, and weigh down with beads or pie weights. Bake "blind" ie. no filling, for 20 minutes. Remove from oven, allow to cool.
  2. Spread jam over the pastry base. Sprinkle half the coconut over the jam.
  3. Bring milk and sugar to a boil, remove and stir in custard powder, whisk until thick. Spread over the jam. sprinkle with the rest of the coconut. Let cool and serve.
  4. Time does noy include cooling time.
Most Helpful

We loved this quick and easy to make treat. It was so refreshing and delicious. The coconut, custard, raspberry and shortbread compliment each other perfectly. I also had difficulty making the pudding, but it did finally blend after much effort, creating a lovely treat for the family. I used New York Style Cheesecake on Shortbread Crust for the shortbread crust, which worked beautifully in this recipe. I also toasted the coconut that I garnished the tart with.Thanks for sharing yet another wonderful recipe, you will be missed Pammyowl. Made for Pammyowl's Cookathon.

Baby Kato November 19, 2013

Pretty sweet, but I enjoyed the combination of the raspberry, coconut and custard together. I used a storebought shortbread crust that I put an eggwash on and baked per package instructions. I used Bird's Custard Powder, but having never tried it before, I'm not sure I made it correctly. I followed the instructions given in this recipe, but they didn't match up with the instructions on the canister. After I removed the custard mixture from the heat, I had to toss it in the blender to get rid of the lumps that I couldn't get to dissolve. Then I returned it to the pan over the heat, and continuously whisked it, and then it finally became homogenous and more thick. I may have needed to cook it even longer, because the chilled custard on the pie was still somewhat loose, but I think that's my own fault for taking it off the heat too soon. No matter, it still tasted very good. At first I thought that the custard wasn't going to be sweet enough, but I'm glad I didn't add extra sugar, because the other elements of the pie were plenty sweet. Very good, thanks for posting! Made for The Honeys for ZWT8

Muffin Goddess August 24, 2012