Impossible Pudding - cooking recipe

Ingredients

4 eggs
2 cups milk
4 ounces butter, melted and cooled
8 ounces desiccated coconut
8 ounces caster sugar
4 ounces plain flour, sifted
1 teaspoon vanilla essence

Preparation

Lightly beat eggs in large bowl.
Add milk, melted butter, coconut, sugar, flour and vanilla.
Mix well to combine.
Pour into an 18cm (7 or 8 inch diameter) oven proof pudding bowl.
Bake in a moderate oven (180C)(360F)for 35 to 45 minutes until custard is set and top is golden.
Can be eaten hot or cold.