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
Grease six ovenproof dishes or ovenproof teacups (1-cup capacity). Stir conserve until smooth. Spoon 1 ½ tablespoons into each prepared dish.
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.
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.
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.
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.
Loosen edges and turn onto serving plates. Stir extra conserve until smooth. Spoon a little over each pudding. Serve with vanilla custard (optional).