Hot coconut & raspberry puds

Hot coconut & raspberry puds

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 35 mins Cook: 40 mins


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

Nutrition and extra info

  • leftovers

Nutrition: per pud

  • kcal618
  • fat35g
  • saturates25g
  • carbs68g
  • sugars51g
  • fibre8g
  • protein8g
  • salt1.1g


  • 400g raspberries
  • 140g light muscovado sugar, plus 4 tbsp more
  • 100g butter, melted, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 6 tbsp good-quality raspberry jam
  • 140g self-raising flour
  • 140g desiccated coconut
  • 3 large eggs
  • 250ml coconut milk, from a can
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • coconut yogurt, to serve (we used Yeo-Valley Greek-style)



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…


  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.

  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.

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
11th Apr, 2019
Really good made it loads of times! I usually do it in 1 big tin though. :-)
17th Feb, 2018
Loved these - they're delicious and they look cute too.
20th Dec, 2014
Average recipe. I had to use ramekins which were 100ml and it still worked out fine. They tasted nice and made an unusual pudding. But they weren't exceptional. The coconut yogurt is a must.
24th Jul, 2013
Really loved these puddings, something different and totally delicious!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?