Monday, 6 December 2010

Mini Blackberry and Coconut sponges

In need of a quick pudding the other night, with not much in the fridge and with no intentions of leaving the house in the snow, I came up with these great mini sponges, using blackberries from the freezer, which I picked a few months back and dessicated coconut, mainly as I had picked up a new bag recently. As I joked to a colleague the next day, it was sort of hedgerow meets Hawaii?! Though it was a very successful meet, and definitely a combination I will use again. To save time I used the Kenwood Chef, though they could easily be made by hand too. Though my life would be incomplete without the mixer and I am thankful every time I bake with it!

I loved the shape of these little sponges, and my guests seemed to like them too! There's just something about foods in miniature which appeals to the senses I think!

Makes 6, easy


2 eggs
18 blackberries, frozen is fine
120g self raising flour
120g butter/ stork margarine
120g caster sugar (fairtrade, mine was from silverspoon, who were kind enough to send me a box recently)
1 Tsp Baking powder
2 heaped tbsp desiccated coconut
Drop of vanilla extract

I used dariole molds from Tesco Cookshop, no idea if they differ in size? Also a kettle full of boiling water and tray deep enough to hold the molds.

Pre-heat oven to Fan 160o/ 180o

If using a mixer, place the flour, butter, sugar and baking powder in the mixing bowl, beat together, adding the eggs one by one, until creamy and thoroughly mixed, stir in coconut. If by hand, cream the butter and sugar together first, then beat in the flour, eggs, then coconut until mixed together.

Half fill the molds with the mixture, place 3 blackberries in each, cover with the remaining mixture.

Place the molds in baking tray and fill halfway with boiling water, bake for 25-30 minutes or until cooked though, risen and golden brown. If they are browning too much, reduce temperature slightly.

Cool slightly, and remove from the molds using a tea spoon or similar device!

Serve with hot custard or cream

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