Need a no-fuss, make-ahead dessert that’s comforting and great for serving after Sunday lunch? Look no further than our raspberry and coconut steamed sponge
Ingreadient
- 175g unsalted butter, softened, plus extra for the basins
- 6 tbsp raspberry jam
- 175g caster sugar
- 3 large eggs
- 150g self-raising flour
- 25g desiccated coconut, blitzed in a small food processor until fine
- 1 tsp vanilla extract
- 2 tbsp coconut cream, plus 2 tbsp to serve (optional)
- 500g thick custard, to serve
Direction
- Butter six small pudding basins and spoon 1 tbsp jam into the bottom of each one.
- Put the butter and sugar in a medium bowl and beat with an electric whisk until pale and fluffy. Beat in one of the eggs followed by a spoonful of the flour, then continue until all the eggs have been incorporated. Fold in the remaining flour, the coconut and a pinch of salt, then the vanilla and coconut cream. Spoon the mix into the prepared basins, leaving a 1cm gap at the top.
- Put the basins on a baking tray, transfer to the freezer and freeze until solid. Will keep in an airtight container, or tightly wrapped in the freezer for up to three months.
- Heat the oven to 180C/160C fan/ gas 4. Put the basins in a deep baking dish and half-fill with boiled water from the kettle. Tightly cover the dish with foil and bake for 1 hr, or until a skewer inserted into the middle of a sponge comes out clean.
- Warm the custard with the remaining 2 tbsp coconut cream, if using, and pour into shallow bowls. Run a knife around the sides of the basins and carefully turn out the sponges onto the custard.
