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Three raspberry & coconut steamed sponges

Raspberry & coconut steamed sponge

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus freezing
  • Easy
  • Serves 6

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

  • Freezable
  • Vegetarian
Nutrition: Per serving


  • 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


  • STEP 1

    Butter six small pudding basins and spoon 1 tbsp jam into the bottom of each one.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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. 

  • STEP 5

    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.

Goes well with

Recipe from Good Food magazine, March 2020

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A star rating of 4.2 out of 5.6 ratings

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