Coconut and Summer Fruit Pudding Recipe

Monmouth-Pudding
Fruit, Meringue Pudding. Huw Jones / Getty Images
    50 mins
Ratings

 Summer is often not the time for heavy puds, so what could be better than this light, fruity, squidgy cake-like pudding. The base is a sweet, soft cake mixture covered with the best of the summer's fruits and topped off with a sweet fluffy meringue, not unlike the famous Queen of Puddings. 

And, you won't need to linger in the kitchen too long, it is so quick to make. 

In this recipe, the fruits are a mixture of raspberries, strawberries and blueberries, but use whatever ripe fruits you have to hand and in season, a mixture of berries or currants, but do include a decent helping of strawberries as they release plenty of juice which is essential for the dish. 

What You'll Need

  •  110g (4 oz) cold butter, cubed
  • 225g (1 ¼ cups) caster sugar 
  • 75g ( 6 tablespoon)  caster sugar for the meringue
  • 100g (1 cup)  plain (all-purpose) plain flour
  • 115g desiccated coconut
  • 3 large, free-range eggs
  • 450g  (3 cups) mixed summer fruits inc. raspberries, strawberries, blueberries
  • Custard sauce to serve

How to Make It

 Preheat the oven to 180C/355F/Gas 4

Start the pudding by using approx 10g of the butter and grease a 1 litre (2 pints) ovenproof baking dish (ceramic or glass is best). 

Put 150g of the caster, the butter and flour into the bowl of a food processor (if you do not have a food processor, no worries, see the note below the recipe).  Blitz to create a crumb-like mixture. 

Keep three tablespoons of the coconut back and add the remaining to the food processor.

 Separate the eggs and add the yolks to the processor. Carefully pulse to create a loose, sticky dough, two or three will be enough.

Tip the dough into the prepared baking dish and gently press using the back of a spoon - be careful to not over press as it will make the finished cake dense, all you need to do is level the cake and make sure it is evenly spread through the dish into the corners. 

Bake the cake in the centre of the oven for 15 - 20 minutes or until golden brown and firm to the touch, watch to make sure the cake does not burn.

Meanwhile. Place the egg whites in a scrupulously clean bowl (egg whites will not fluff up if there is any grease present on either the bowl or whisk). Add the egg whites and a tiny pinch of salt. Whisk to stiff peaks then continuously whisking, gradually add the 75g remaining caster sugar and keep whisking until the meringue is glossy and thick.  

Pile the blueberries and the raspberries onto the sponge evenly over the sponge, then slice the strawberries and place on top. Heap tablespoons of the meringue on top, then fluff lightly with a fork. Finally, sprinkle the remaining coconut over. 

Bake in the preheated oven for a further 20 minutes until the meringue is golden brown. Remove from the oven and leave to stand for 5 minutes. Serve heaped spoonfuls in a bowl and a good dollop of custard (optional but does taste good).

If you do not have a food processor:

You can easily still make this recipe without a machine. Simply rub the butter into the flour and sugar to form breadcrumbs. Add the egg yolks and coconut and stir to form a soft dough. Proceed as above, 

Note: This recipe was adapted from one seen in Waitrose Kitchen.