Berry And Coconut Steamed Puddings (Vegan)
Berry and coconut steamed puddings - these delicious individual vegan puddings are easy to make, comforting, nostalgic and the ultimate cosy dessert.
Servings 4 people
Ingredients
Berry Compote:
- 8 g (1 Tablespoon) cornflour (cornstarch)
- 1 tablespoon cold water
- 1 teaspoon lemon juice
- 200 g (7 oz) mixed frozen berries (I use blackberries, raspberries, blackcurrants and redcurrants)
- 40 g (3 Tablespoons) caster or granulated sugar
Coconut Sponge:
- 120 ml (½ cup) coconut drinking milk (not tinned)
- 34 g (40 ml (8 teaspoons)) neutral oil
- 75 g (¼ cup + 2 Tablespoons) caster or granulated sugar
- 1 teaspoon vinegar
- 1 teaspoon coconut or vanilla extract
- 25 g (¼ cup) desiccated coconut
- 10 g (1 packed Tablespoon) cornflour (cornstarch)
- ½ teaspoon baking powder
- ¼ teaspoon bicarbonate of soda (baking soda)
- pinch salt
- 100 g (¾ cup + 1 Tablespoon) plain (all-purpose) flour
Instructions
- To make the berry compote, mix the cornflour, water and lemon juice together in a pan then stir in the frozen berries and sugar.
- Bring up to a simmer while stirring, then cook for about 5 minutes until the berries have softened slightly and the juices have thickened. Set aside.
- Thoroughly grease four 175-250ml pudding basins. Cut four rectangles of tin foil and make a pleat in the centre of each one. Lightly grease the underside of the foil.
- Prepare a steamer pan or insert and pop the kettle on.
- To make the sponge batter, whisk together the coconut drinking milk, oil, sugar, vinegar and coconut extract.
- Whisk in the desiccated coconut, baking powder, bicarbonate of soda, cornflour and a pinch of salt then whisk in the plain flour.
- Divide the berry mixture between the greased pudding bowls. Divide the batter mixture between the bowls on top of the berry compote.
- Place one of the pieces of foil greased side down on top of each pudding bowl with the pleat in the centre and wrap it tightly over the edge of the bowl.
- Place the puddings in the steamer pan and add enough boiling water to generously cover the base of the pan but don't let it touch the pudding bowls.
- Cover and steam at a low simmer for 30-35 minutes until the puddings are firm to the touch and a skewer inserted into the centre (but not as far as the compote) comes out clean. Do not let the pan boil dry but don't check it too often otherwise the puddings won't cook properly.
- Loosen the edges of each pudding with a butter knife then turn them out onto plates. You may need to give the pudding bowl a good shake before the pudding drops out. Serve right away with custard, cream or ice cream.
Notes
- See post above for tips, details and step-by-step photos.
- All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!