Want a sneak peek inside our Dairy Diaries?
This week, we’re showcasing just one of the many fabulous recipes you can find in the latest edition of our Dairy Diaries.
Our Blackberry & Coconut Steamed Puddings are deliciously tart and a perfect sweet treat for the winter months.
Read ahead to discover just one of the many mouth-watering recipes in this year’s Dairy Diaries.
Info
Prep Time: 10 mins
Cooking Time: 30-35 mins
Serves: 4
Ingredients
- 110g Butter
- 200g Blackberries
- 1 tbsp Cornflour
- 150g Caster Sugar
- 2 Eggs
- 110g Self Raising Flour
- 50g Desiccated Coconut
- Custard/Cream To Serve (Optional)
Instructions
- Grease four metal pudding moulds and line with baking paper.
- Add half of your blackberries into a small pan with cornflour, 50g of sugar, and 2 tbsp of water. Cook for 3-4 minutes stirring occasionally until the berries are soft and the mixture has thickened.
- Add the remaining blackberries then set aside.
- In a large bowl, beat your butter and remaining sugar together. Then add eggs, flour and coconut.
- Spoon some of the blackberry mixture into the bottom of the moulds, then spoon the sponge mixture on top - making sure to level the surface.
- Loosely cover each pudding mould with a square of buttered foil, then cook on the top of a covered steamer for 30-35 mins until the sponge has risen.
- Use the remaining blackberry mixture to drizzle on top, then serve with either custard or cream.
