Oven dish with strawberry, currant and coconut pudding

Strawberry, currant & coconut pudding

Name: Strawberry, currant & coconut pudding
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: 100 g unsalted butter, diced, plus extra for greasing; 175 g caster sugar; 100 g plain flour; 125 g desiccated coconut; 3 large eggs, separated; 400 g redcurrants, blackcurrants and sliced strawberries

A foolproof pudding with a crispy topping that uses just 6 ingredients and makes the most of seasonal currants and berries.

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Serves8
CourseDessert
Prepare15 mins
Cook40 mins
Total time55 mins
Pluscooling

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Ingredients

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

Method

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.