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Raspberry Coconut Sponge Puddings | Sophia's Kitchen

Raspberry Coconut Sponge Puddings

5 from 1 vote
Servings: 8 people

If you're looking for a beautiful, light dessert that looks stunning on the dinner table, this is the recipe for you. It's so lovely watching the puddings come out of the moulds and the raspberry jam slowly oozing over the top.

These steamed puddings are the perfect dessert for a dinner party, and can even be made ahead and frozen to save you time. In my experience, the raspberry and coconut combination is always such a crowd-pleaser, and there's nothing quite like the taste and texture of a steamed pudding. Yum!


For the puddings:

  • 175 g unsalted butter in cubes
  • 175 g caster sugar
  • 3 large eggs
  • 150 g plain flour
  • 1 tsp baking powder
  • 25 g desiccated coconut
  • 20 g coconut cream or double/thickened cream
  • 100 g raspberry jam

For the custard:

  • 6 large egg yolks
  • 450 g whole milk
  • 50 g caster sugar
  • 1 tsp vanilla bean paste
  • 20 g corn flour optional, to make it a little thicker


To make the puddings:

  1. Place the butter in the mixing bowl. Combine 20 Sec. / Speed 5. Add the caster sugar, eggs, flour, baking powder, coconut and cream and combine 30 Sec. / Speed 5. Scrape down using a spatula and repeat 10 Sec. / Speed 5.

  2. Grease 8 small pudding or dariole moulds with butter and place a heaped teaspoon of jam in the bottom of each. Spoon the pudding batter into the moulds (or use a piping bag to pipe it in), leaving a 2cm border at the top. You can now freeze them and cook from frozen, or cook straight away.

  3. To cook immediately, place them in the Varoma dish and place 500g water in the mixing bowl. Cook 25 Min. / Varoma / Speed 2. Alternatively, preheat the oven to 200°C / 180°C Fan / Gas Mark 6. Once preheated, place the moulds onto a baking tray with boiling hot water about 2cm high. Bake for 25 minutes.

  4. If baking from frozen, preheat the oven to 200°C / 180°C Fan / Gas Mark 6. Once preheated, place the moulds onto a tray with boiling hot water about 2cm high. Bake for 45 minutes. It is best not to steam them from frozen as the consistency won't be right.

To make the custard:

  1. Place the egg yolks, milk, caster sugar, vanilla bean paste and cornflour (if using) in the mixing bowl. Cook 7 Min. / 80°C / Speed 4. Then blend 20 Sec. / Speed 8. Serve immediately.

Nutrition Facts
Raspberry Coconut Sponge Puddings
Amount Per Serving
Calories 511 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 17g106%
Cholesterol 261mg87%
Sodium 63mg3%
Potassium 222mg6%
Carbohydrates 58g19%
Fiber 1g4%
Sugar 38g42%
Protein 8g16%
Vitamin A 922IU18%
Vitamin C 1mg1%
Calcium 122mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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1 Comment

  1. Joan Johnson on May 3, 2020 at 1:10 am

    Hi Sophia, what would be the best way to thaw out these delicious Sponge Puddings once they’ve been frozen Please.
    Thanks for any help and your great recipes.

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