Griddled courgettes with pine nuts & feta
Serve this as a starter or as a side dish with roasted or barbecued lamb or chicken
Hot coconut & raspberry puds
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- 6
Skip to ingredients
- 400g raspberries
- 140g light muscovado sugarplus 4 tbsp more
- 100g buttermelted, plus extra for greasing
- 6 tbsp good-quality raspberry jam
- 140g self-raising flour
- 140g desiccated coconut
- 3 large eggs
- 250ml coconut milkfrom a can
- 1 tsp bicarbonate of soda
- coconut yogurtto serve (we used Yeo-Valley Greek-style)
Nutrition: per pud
- kcal618
- fat35g
- saturates25g
- carbs68g
- sugars51g
- fibre8g
- protein8g
- salt1.1g
Method
step 1
Put roughly one-third of the raspberries and the 4 tbsp sugar in a small saucepan. Cook over a low heat, mashing the berries into the sugar, until saucy and the sugar is dissolved. Stir in the remaining berries for 1 min, taste for sweetness, then remove from the heat, tip into a bowl and chill until ready to serve.
step 2
Heat oven to 180C/160C fan/gas 4. Grease 6 large (about 250ml) heatproof coffee cups or ramekins. Add 1 tbsp raspberry jam to the bottom of each.
step 3
Put the flour, sugar and 85g of the coconut into a food processor and whizz until finely ground and no bits of visible coconut are left. Beat the eggs, butter and coconut milk together. Tip the dry ingredients into a bowl, stir in the bicarb, then stir in the egg mix until smooth. Spoon the mixture into the prepared cups or ramekins and scatter with the remaining coconut. Bake for 30 mins on a baking tray until risen, golden and a skewer comes out clean.
step 4
Let the puds stand for 5 mins, then spoon over a little of the raspberries and coconut yogurt, and serve with extra on the side.
