Blackberry sponge pudding with coconut
Blackberry and coconut sponge with lashings of custard is autumnal comfort in a bowl. Make this traditional pudding using frozen blackberries.
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Cooking tools:
- Stand mixer
- Baking dish
- Saucepan
- Kitchen scale
- Oven
- Stove
- Mixing bowl
- Spatula
- Wooden spoon
- Measuring spoon
- Sifter
- Skewer
Ingredients
- 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
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