RASPBERRY & COCONUT STEAMED SPONGE

Raspberry & coconut steamed sponge image

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

Provided by Anna Glover

Time 1h15m

Number Of Ingredients 9

Ingredients

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

Steps:

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

Nutrition Facts : Calories 665 calories, Fat 37 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 51 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium