Name: Hot coconut & raspberry puds
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 6
Cuisine: British
Ingredients: 400g raspberries; 140g light muscovado sugar plus 4 tbsp more; 100g butter melted, plus extra for greasing; 6 tbsp good-quality raspberry jam; 140g self-raising flour; 140g desiccated coconut; 3 large eggs; 250ml coconut milk from a can; 1 tsp bicarbonate of soda; coconut yogurt to serve (we used Yeo-Valley Greek-style)

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Hot coconut & raspberry puds

Hot coconut & raspberry puds

Sarah Cook

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Easy

Prep: 35 mins

Cook: 40 mins

A star rating of 4.3 out of 5.6 ratingsRate

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A classic flavour combo is brought bang up to date with these teacup sponges with a jam base and fresh fruit topping

Freezable (leftovers)

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Ingredients

Nutrition

Units:

MetricUS

400g raspberries
140g light muscovado sugar

plus 4 tbsp more
100g butter

melted, plus extra for greasing
6 tbsp good-quality raspberry jam
140g self-raising flour
140g desiccated coconut
3 large eggs
250ml coconut milk

from a can
1 tsp bicarbonate of soda
coconut yogurt

to serve (we used Yeo-Valley Greek-style)

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Nutrition: per pud

kcal618
fat35g
saturates25g
carbs68g
sugars51g
fibre8g
protein8g
salt1.1g

Method

step 1

Put roughly one-third of the raspberries and the 4 tbsp sugar in a small saucepan. Cook over a low heat, mashing the berries into the sugar, until saucy and the sugar is dissolved. Stir in the remaining berries for 1 min, taste for sweetness, then remove from the heat, tip into a bowl and chill until ready to serve.
step 2

Heat oven to 180C/160C fan/gas 4. Grease 6 large (about 250ml) heatproof coffee cups or ramekins. Add 1 tbsp raspberry jam to the bottom of each.
step 3

Put the flour, sugar and 85g of the coconut into a food processor and whizz until finely ground and no bits of visible coconut are left. Beat the eggs, butter and coconut milk together. Tip the dry ingredients into a bowl, stir in the bicarb, then stir in the egg mix until smooth. Spoon the mixture into the prepared cups or ramekins and scatter with the remaining coconut. Bake for 30 mins on a baking tray until risen, golden and a skewer comes out clean.
step 4

Let the puds stand for 5 mins, then spoon over a little of the raspberries and coconut yogurt, and serve with extra on the side.

Recipe from Good Food magazine, July 2013

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A star rating of 4.3 out of 5.6 ratings

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