- 400g raspberries
- 140g light muscovado sugar, plus 4 tbsp more
- 100g butter, melted, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 6 tbsp good-quality raspberry jam
- 140g self-raising flour
- 140g desiccated coconut
- 3 large eggs
- 250ml coconut milk, from a can
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 1 tsp 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.…
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.
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.
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.
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.