Kokos-Pudding-Törtchen

2 egg whites, 5 tablespoons sugar, 200 g grated coconut, 1 packet of custard powder "chocolate" (for cooking; for 1/2 l milk), 1/2 l milk, 50 g dark chocolate, 8-24 paper baking cups

Beat the egg whites with 2 tablespoons sugar and the grated coconut. Put 3-4 tsp of coconut mix in the paper cups press down evenly on the bottom and the top.

Place the paper cups on a baking sheet. Bake in preheated oven (electric oven: 200 ° C / air circulation: 175 ° C / gas mark 3) for about 10 minutes and let cool.

 Make the pudding with the rest of sugar and milk according to the package instructions.  Remove the pot from the stove. Chop the chocolate coarsely and fold it into the pudding. Pour the hot pudding into the baked coconut molds, allow to cool.

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Pineapple, beef & ginger stir-fry

400g rump steaks, thinly sliced, 3 tbsp soy sauce, 2 tbsp soft brown sugar, 1 tbsp chilli sauce, 1 tbsp rice wine vinegar, 2 tsp vegetable oil, thumb-sized piece ginger, cut into fine matchsticks, 4 spring onions, cut into 3 cm lengths, 200g pineapple, cut into chunks, handful coriander leaves, to serve, rice and greens, to serve (optional)

Mix the steak, soy sauce, sugar, chilli sauce and vinegar together, and set aside for 10 mins.
Heat a wok with 1 tsp of the oil. Lift the steak from the marinade and sear, in batches, then remove. Add a bit more oil and fry the ginger until golden. Add the spring onions and pineapple, and return the steak to the pan. Stir to heat through for 1 min, then add any remaining marinade. Keep stirring until the marinade becomes thick and everything is hot. 

Serve sprinkled with coriander, and with rice and greens, if you like.