Blackberry and Coconut Steamed Puddings
Serves: 4
Ready in: 30 to 60 mins
Cost CuttingEco FriendlyFreezes Well
These pretty little puddings can be served with custard or ice cream
Ingredients:
200g blackberries50g caster sugar
1 tbsp cornflour
2 tbsp water
[hd]For the sponge[/hd]
100g butter, at room temperature
100g caster sugar
100g self-raising flour
50g desiccated coconut
2 free-range eggs
method:
- Lightly butter 4 x 250ml metal pudding moulds and line each of the bases with a circle of non-stick baking paper.
- Add half the blackberries to a small saucepan, then add the sugar, cornflour and water and mix together. Cook, stirring for 3-4 minutes, until the blackberries are soft and the sauce is thick. Add the remaining blackberries and leave to cool.
- To make the sponge, put all the ingredients into a bowl and beat together until smooth.
- Spoon the blackberry mixture into the bottom of the moulds then spoon the sponge on top and level.
- Loosely cover the top of each mould with a square of buttered foil then cook in the top of a covered steamer for 30-35 minutes until the sponge is well risen and when lightly pressed with a fingertip the mixture will spring back.
- Loosen the edges of each pudding with a round bladed knife, turn out onto plates, remove the lining paper and serve immediately with custard or cream.
