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Raspberry Coconut Sponge Puddings
Ingredients
  • subheading: FOR THE PUDDINGS:
  • 175 g unsalted butter in cubes
  • 175 g caster sugar
  • 3 large eggs
  • 150 g plain flour
  • 1 tsp baking powder
  • 25 g desiccated coconut
  • 20 g coconut cream or double/thickened cream
  • 100 g raspberry jam
  • subheading: FOR THE CUSTARD:
  • 6 large egg yolks
  • 450 g whole milk
  • 50 g caster sugar
  • 1 tsp vanilla bean paste
  • 20 g corn flour optional, to make it a little thicker
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