The dish that works magic

This is every busy cooks ideal pudding. Not only is everything made in one go, the pudding separates all by itself during the baking. Once you've made it and you see what happens, then you can happily experiment with different flavours.
Normally I use imperial measurements, because that's my preference , I do try to use metric but am not so comfortable with it. The American way of using cup measurements I feel to be one of the easiest ways, and the 'cup' (a measure that holds 8fl.fl oz ) is used in this recipe. I find most mugs hold this amount but check first. Worth buying a set of plastic cup measures.
Triple Layer Coconut Pudding
1/4 cup soft margarine, 1 cup granulated sugar
1/2 cup plain flour, pinch salt
1/2 tsp. baking powder 2 cups milk
1 cup dessicated coconut, few drops vanilla essence
4 eggs, lightly beaten
Put everything into a food processor and whizz until just mixed.
Pour into a greased 9" pie dish and bake at 180C, 350F, Gas 4 for 1 hour.
Serve whilst still very warm.

Tip: The weight of any ingredient that will melt, such as butter/margarine, can be taken as if it was liquid, so 1/4 cup margarine is the same as 2 (solid) ounces. Another way of judging (children would like to try this) is to use the Eureka principle - fill the cup with 6fl oz water, then drop in cubes of butter etc. until the water reaches the top of the mug and is just about to overflow.
Other ingredients can weigh heavy (sugar) or light (flour), so if you prefer your recipes to be in grams or ounces, weigh the above ingredients as you go and write them down in your preferred weight.
For those that wish to be exact, one 250g pack of fat is equal to 9 ounces, and one (medium) egg is taken to weigh 2 ounces (beaten egg is liquid so that is also 2 fl.oz) . In recipes that require exact amounts, and only large eggs are to hand, break and weigh, and/or adjust other ingredients accordingly.