Blackberry sponge pudding with coconut | delicious. magazine
Blackberry and coconut sponge with lashings of custard is autumnal comfort in a bowl. Make this traditional pudding using frozen blackberries.
Ingredients
- Ingredients
- Method
- Nutrition
- 200g unsalted butter, softened, plus extra to grease
- 250g self-raising flour
- 100g desiccated coconut
- 1 tsp baking powder
- ¼ tsp ground cardamom
- 250g golden caster sugar
- 80ml coconut milk
- 4 medium eggs
- 1kg frozen blackberries (see intro)
- 150g caster sugar
- 1 tbsp cornflour, sifted
- Finely grated zest and juice ½ lemon
- 1 tbsp caster sugar
- 1-2 tbsp desiccated coconut
- Custard to serve
- 33cm x 22cm baking tin
- Recipe continues after advertising adslot-recipe-4
- 662 kcals Calories
- 33.5g (20.8g saturated) Fat
- 7.1g Protein
- 80.2g (55.6g sugars) Carbs
- 7.8g Fibre
- 0.3g Salt
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