By Vidushi Singh
A classic lip smacking dish is worth drooling. teacup sponges with a jam base and fresh fruit topping will win your heart! Try this recipe and dig in.
400g raspberries 140g sugar 100g melted butter 6 tbsp good-quality raspberry jam 140g flour 140g coconut 3 large eggs 250ml coconut milk 1 tsp bicarbonate of soda Coconut yogurt to serve
Take a pan put raspberries and 4 tbsp sugar Cook over a low heat, mashing the berries into the sugar until saucy. Stir in the remaining berries for 1 min, taste for sweetness, then remove from the heat and chill.
Heat oven to 180C/160C. Grease 6 large heatproof coffee cups. Add 1 tbsp raspberry jam to the bottom of each. Add flour , sugar and 85g of the coconut into a food processor and grind.
Beat the eggs, butter and coconut milk together. Tip the dry ingredients into a bowl, add egg mix until smooth. Spoon the mixture into the prepared cups. Bake for 30 mins until risen & golden.
Rest the puddings for 5 mins, then garnish with raspberries and coconut yogurt, and serve.