Strawberry, currant & coconut pudding
A foolproof pudding with a crispy topping that uses just 6 ingredients and makes the most of seasonal currants and berries.
- Prepare15 mins
- Cook40 mins
- Total time55 mins
- 100g unsalted butter, diced, plus extra for greasing
- 175g caster sugar
- 100g plain flour
- 125g desiccated coconut
- 3 large eggs, separated
- 400g redcurrants, blackcurrants and sliced strawberries
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.
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.
Typical values per serving when made using specific products in recipe