Ingredients

For the pancakes: 90 g (3 oz) creamed coconut, grated 25 g (1 oz/2 tablespoons) butter 2 medium eggs, beaten 125 g (4 oz/1 cup) self-raising flour teaspoon ground nutmeg Pinch of salt Sunflower or soya oil for frying For the sauce: 90 g (3 oz) caster sugar Finely grated zest and juice of 1 lime Finely grated zest of 1 orange 15 g (1/2 oz) each of seedless raisins and natural unsalted cashews, split 25g (1 oz) seedless raisins 90 g (3 oz) creamed coconut, grated

Description

In A Mixing Bowl, Blend The Coconut With 300 Ml (½ Pint/1¼ Cup) Boiling Water And Add The Butter. Stir Until The Butter Has Melted And Let The Mixture Cool Before Gradually Stirring In The Eggs. Sieve The Flour Into A Bowl And Stir In The Nutmeg And Sal

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