This comforting fruit and coconut pud is as easy as it is delicious.
It was actually one of the first recipes I made when we returned to the UK and it’s been a firm favourite ever since. I had good intentions to post the recipe but the pudding always disappears before I can get a pic… Until now!
I first made this pudding for my friend Richard. Some people might call him a fussy eater but I think he considers himself a person with discerning tastebuds. There are a lot of things Richard won’t eat but coconut is not one of them. He absolutely loves coconut! And he loved this pudding!
I love this dessert because it’s super versatile, I’ve made it both with creme fraiche and yoghurt and both yield good results. I like to use raspberries but any kind of berries will do. I use frozen because not only are they more affordable but they work really well in this pud.
This pudding ticks all the boxes – it uses pantry and freezer staples, it’s super easy to make and if that’s not enough it freezes well and travels well too, making it the perfect choice if you’ve been tasked with bringing dessert. Serve it up with yoghurt or vanilla ice cream and it will go down a real treat.
This is now my go-to pudding recipe, now it can be yours too!
Have you got friends or family who are fussy eaters? Do you have a favourite pudding?
Serves 6 (easily halved)
Ingredients
150g caster sugar
150g butter, softened
3 eggs
150g self-raising flour
150g dessicated coconut, plus 2 extra teaspoons
150g yoghurt or creme fraiche
zest of 1 lemon
350g frozen raspberries
How to – Traditional
- Preheat oven to 180C/160C fan forced.
- Beat the butter and sugar until pale and creamy and then add the eggs one at a time, beating well after each addition.
- Add the lemon zest and stir in the flour, coconut and yoghurt until combined.
- Scatter most of the raspberries in a medium sized baking dish and top with dollops of the sponge mixture.
- Smooth the top and scatter over the remaining raspberries and sprinkle over 2 teaspoons of coconut.
- Bake for 40-45 minutes until golden, risen and the sponge is cooked.
- Serve with creme fraiche or ice cream.
How to – Thermomix
- Preheat oven to 180C/160C fan forced.
- Add the sugar and butter to the TM bowl for 30 seconds on speed 4. Scrape down sides and base of bowl.
- With the blades spinning on speed 3, add the eggs one at a time through the hole in the lid allowing about 15 seconds between each addition. Scrape down sides and base of bowl.
- Add the lemon zest, flour, coconut and yoghurt and mix for 10 seconds on speed 4.
- Scatter most of the raspberries in a medium sized baking dish and top with dollops of the sponge mixture.
- Smooth the top and scatter over the remaining raspberries and sprinkle over 2 teaspoons of coconut.
- Bake for 40-45 minutes until golden, risen and the sponge is cooked.
- Serve with creme fraiche or ice cream.
TIP! Swap out raspberries for your favourite berries. You can reduce the quantities by one third to serve 4 people, or two thirds to serve two people – just reduce the cooking time slightly if you’re making a smaller pud!
