Blackberry and Coconut Steamed Puddings
These pretty little puddings can be served with custard or ice cream
- Serves:
- 4
- Ready in:
- 30 to 60 mins
Ingredients
- 200g blackberries
- 50g caster sugar
- 1 tbsp cornflour
- 2 tbsp water
For the sponge
- 100g butter, at room temperature
- 100g caster sugar
- 100g self-raising flour
- 50g desiccated coconut
- 2 free-range eggs
Method
- 1
Lightly butter 4 x 250ml metal pudding moulds and line each of the bases with a circle of non-stick baking paper.
- 2
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.
- 3
To make the sponge, put all the ingredients into a bowl and beat together until smooth.
- 4
Spoon the blackberry mixture into the bottom of the moulds then spoon the sponge on top and level.
- 5
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.
- 6
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.
PER SERVING: 28.7g FAT (Excluding extras)
Blackberry and Coconut Steamed Puddings was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 200g blackberries
- 50g caster sugar
- 1 tbsp cornflour
- 2 tbsp water
For the sponge
- 100g butter, at room temperature
- 100g caster sugar
- 100g self-raising flour
- 50g desiccated coconut
- 2 free-range eggs
- 1
Lightly butter 4 x 250ml metal pudding moulds and line each of the bases with a circle of non-stick baking paper.
- 2
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.
- 3
To make the sponge, put all the ingredients into a bowl and beat together until smooth.
- 4
Spoon the blackberry mixture into the bottom of the moulds then spoon the sponge on top and level.
- 5
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.
- 6
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.
PER SERVING: 28.7g FAT (Excluding extras)
These pretty little puddings can be served with custard or ice cream
Blackberry and Coconut Steamed Puddings was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
