PISTACHIO COCONUT PUDDING

This recipe is from Shenaaz Parkers recipe book INDULGE.
For a change I tried this recipe out myself and it really did come out delicious.

INGREDIENTS
10 slices of bread, crusts removed
1 litre of milk
8 eggs
30ml golden syrup
250ml brown sugar
5ml egg yellow colouring
60ml cake flour mixed with a little water (must look like a runny batter)
1 can coconut cream (not the milk, it should say cream)
100g pistachio nuts, chopped ( I could only find the salted ones but it came out great)
50g butter , melted

METHOD
Preheat oven to 180degree celcius. Grease a square (or rectangular) pyrex dish.
Soak bread in milk; leave to stand for a few minutes.
Beat eggs, golden syrup and sugar till well blended. Liquidize bread and milk till fine and smooth; add to egg mixture. Add all other ingredients and mix well.
Pour into pyrex dish and bake for 30-40 min till set and golden. ( for my oven it took longer, that is why just check with a knife or fork if set). Cover with foil (this didnt really help until I realized that I was supposed to cover with foil when it begins to go golden and still not set) , if needed, to prevent browning too much on top.
Can be served hot (trust me, wait before serving, let it cool enough,because it really burns if not cooled right.)
and if squares are desired, cool pudding slightly and then cut. (tastes great when cold too)