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Strawberry, currant and coconut pudding
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100g unsalted butter, diced, plus extra for greasing
175g caster sugar
100g plain flour
125g desiccated coconut
3 large eggs, separated
400g mixed redcurrants, blackcurrants and sliced strawberries
1. Preheat the oven to 180˚C, gas mark 4. Lightly grease a small ovenproof baking dish (about 1 litre in volume). Put 100g sugar and all the flour in a large bowl and rub in the butter so that the mixture resembles coarse breadcrumbs. Stir in 75g desiccated coconut then, using a cutlery knife, mix in the egg yolks to produce a slightly sticky dough. Press into the base of the dish (damp hands make this easier) and bake for 20 minutes.
2. Whisk the egg whites with a pinch of salt to stiff peaks then, a little at a time, beat in the remaining 75g sugar, until firm and glossy. Beat in the remaining 50g coconut. Scatter the fruit over the base in an even layer, then spread the meringue on top. Bake for 20 minutes, until set and golden (cover with foil if it browns too quickly). Cool for 5 minutes, then spoon into bowls and serve with custard, if liked. SF
This recipe first appeared in the Harvest section of Waitrose Food, July 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in July 2016.