Lemon and Raspberry Puddings
- 200g frozen raspberries, thawed
- 30g icing sugar, plus extra for dusting
- 1 ½ cups full cream milk
- ¾ cup desiccated coconut
- 50g butter, melted
- 3 free-range eggs
- 1/3 cup plain flour
- 1 cup caster sugar
- ¼ cup lemon curd (store-bought), plus extra for serving
- Pink food colouring
First, make a raspberry coulis. Add the thawed raspberries to a saucepan with 1 tablespoon of water and bring to a simmer. Mash the berries with a fork and stir in the icing sugar to taste. Leave to reduce for about 5 minutes, then remove from the heat to cool.
For the puddings, preheat the oven to 180°C. Blend the milk, coconut, butter, eggs, flour, and sugar in a blender until smooth. Divide the mixture in two. In one bowl, add ¼ cup lemon curd and fold through. In the other bowl, add ¼ cup raspberry coulis with a dash of food colouring to make it a brilliant pink.
Pour into Le Creuset Sorbet Collection Mini Bowls and bake for 25 – 30 minutes until lightly golden and set. Best eaten hot out of the oven with a dollop of lemon curd or raspberry coulis to serve. Finish with a dusting of icing sugar.