Saturday night... Of course the family would want desert..
But I was really not sure what to make, and after checking in the cupboards, and considering it's the pudding season, I come up with this:
1 Can of 750ml Lychee in Syrup
2/3 cup brown sugar
1/3 cup raw sugar
1 tsp vanilla essence
200ml Greek yoghurt
200g SR flour
½ tsp Bi-carb soda
1 tsp all spice
¼ cup fine desiccated coconut
1/2 cup raisins
Line a 24cm round cake tin.
Drain the can of Lychee, put lychee on the bottom
Put syrup on stove, add ½ cup of brown sugar and simmer to reduce to ¾.
Cream butter and the rest of sugars.
Whisk eggs till pale.
Add yoghurt, butter and sugar mix and half of syrup.
Add spice, coconut and vanilla essence.
Sift in flour and bi-carb soda, mix well till no lumps.
Mix in raisins.
Pour in tin and Bake in pre-heat oven 190C for 1 hour.
Serve with cream and rest of syrup