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Raspberry Coconut Sponge Puddings

If you're looking for a beautiful, light dessert that looks stunning on the dinner table, this is the recipe for you. It's so lovely watching the puddings come out of the moulds and the raspberry jam slowly oozing over the top.These steamed puddings are the perfect dessert for a dinner party, and can even be made ahead and frozen to save you time. In my experience, the raspberry and coconut combination is always such a crowd-pleaser, and there's nothing quite like the taste and texture of a steamed pudding. Yum!

Servings 8 people
Calories 511kcal
Author Sophia

IngredientsFor the puddings:175 g unsalted butter in cubes175 g caster sugar3 large eggs150 g plain flour1 tsp baking powder25 g desiccated coconut20 g coconut cream or double/thickened cream100 g raspberry jamFor the custard:6 large egg yolks450 g whole milk50 g caster sugar1 tsp vanilla bean paste20 g corn flour optional, to make it a little thicker InstructionsTo make the puddings:Place the butter in the mixing bowl. Combine 20 Sec. / Speed 5. Add the caster sugar, eggs, flour, baking powder, coconut and cream and combine 30 Sec. / Speed 5. Scrape down using a spatula and repeat 10 Sec. / Speed 5. Grease 8 small pudding or dariole moulds with butter and place a heaped teaspoon of jam in the bottom of each. Spoon the pudding batter into the moulds (or use a piping bag to pipe it in), leaving a 2cm border at the top. You can now freeze ...