Jam & coconut sponge puddings

• unsalted butter↗175g g

  softened, plus extra for the basins

• raspberry jam↗6 tbsp tbsp
• caster sugar↗175g g
• large eggs↗3
• self-raising flour↗150g g
• desiccated coconut↗25g g

  blitzed in a small food processor until fine

• vanilla extract↗1 tsp tsp
• coconut cream↗2 tbsp tbsp

  plus 2 tbsp to serve (optional)

• thick custard500g g

  to serve

Step-by-step instructions

1. 1

   Butter six small pudding basins and spoon 1 tbsp jam into the bottom of each one.

2. 2

   Put the butter and sugar in a medium bowl and beat with an electric whisk until pale and fluffy. Beat in one of the eggs followed by a spoonful of the flour, then continue until all the eggs have been incorporated. Fold in the remaining flour, the coconut and a pinch of salt, then the vanilla and coconut cream. Spoon the mix into the prepared basins, leaving a 1cm gap at the top.

3. 3

   Put the basins on a baking tray, transfer to the freezer and freeze until solid. Will keep in an airtight container, or tightly wrapped in the freezer for up to three months.

4. 4

   Heat the oven to 180C/160C fan/ gas 4. Put the basins in a deep baking dish and half-fill with boiled water from the kettle. Tightly cover the dish with foil and bake for 1 hr, or until a skewer inserted into the middle of a sponge comes out clean.

5. 5

   Warm the custard with the remaining 2 tbsp coconut cream, if using, and pour into shallow bowls. Run a knife around the sides of the basins and carefully turn out the sponges onto the custard.