A classic flavour combo is brought bang up to date with these teacup sponges with a jam base and fresh fruit topping
Prep:35 mins
6
400g raspberries140g light muscovado sugar, plus 4 tbsp more100g butter, melted, plus extra for greasing6 tbsp good-quality raspberry jam140g self-raising flour140g desiccated coconut3 large eggs250ml coconut milk, from a can1 tsp bicarbonate of sodacoconut yogurt, to serve (we used Yeo-Valley Greek-style)
STEP 1Put roughly one-third of the raspberries and the 4 tbsp sugar in a small saucepan. Cook over a low heat, mashing the berries into the sugar, until saucy and the sugar is dissolved. Stir in the remaining berries for 1 min, taste for sweetness, then remove from the heat, tip into a bowl and chill until ready to serve.STEP 2Heat oven to 180C/160C fan/gas 4. Grease 6 large (about 250ml) heatproof coffee cups or ramekins. Add 1 tbsp raspberry jam to the bottom of each.STEP 3Put the flour, sugar and 85g of the coconut into a food processor and whizz until finely ground and no bits of visible coconut are left. Beat the eggs, butter and coconut milk together. Tip the dry ingredients into a bowl, stir in the bicarb, then stir in the egg mix until smooth. Spoon the mixture into the prepared cups or ramekins and scatter with the remaining coconut. Bake for 30 mins on a baking tray until risen, golden and a skewer comes out clean.STEP 4Let the puds stand for 5 mins, then spoon over a little of the raspberries and coconut yogurt, and serve with extra on the side.
