Ingredients
¾ cup Rose’s Raspberry Conserve, plus extra to serve
490g box vanilla cupcake mix
1/3 cup desiccated coconut
270ml can light coconut milk
3 eggs, separated
Method
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Grease six ovenproof dishes or ovenproof teacups (1-cup capacity). Stir conserve until smooth. Spoon 1 ½ tablespoons into each prepared dish.
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Place cake mix and coconut in a large bowl. Make well in centre. Add coconut milk and egg yolks. Using a wire whisk, whisk to form a smooth, thick batter.
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Beat egg whites in the small bowl of electric mixer until soft peaks form. Using the wire whisk, gently fold into cake mixture until combined. Spoon evenly into dishes.
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Place dishes in a large roasting pan. Pour enough boiling water into pan to come halfway up the sides of dishes. Grease a large sheet of foil. Place greased-side down over pan, scrunching around edges to seal.
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Cook in a moderate oven (180C) for 30 minutes, or until puddings are just firm in centre when lightly touched with fingertips. Carefully remove dishes from pan. Stand for 5 minutes.
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Loosen edges and turn onto serving plates. Stir extra conserve until smooth. Spoon a little over each pudding. Serve with vanilla custard (optional).
