Serves: 6
Total Calories: 305
Prep time:
Cook time:
Total time:
Preheat oven to 325°F. Butter 6 ramekins; set aside. Puree berries and cream in a blender; set aside. Stir together 1/2 cup plus 2 tablespoons sugar, flour, coconut, butter, and salt in a medium bowl. Stir in egg yolks, berry mixture, and vanilla. In a separate bowl, beat egg whites until foamy. While beating, add remaining 2 tablespoons sugar in a steady stream. Beat until stiff (but not dry) peaks form. Gently fold whites into the strawberry mixture. Ladle batter into the buttered ramekins; place in a large roasting pan. Pour boiling water around the ramekins, halfway up their sides. Bake until golden, about 30 minutes. (If tops brown too quickly, tent with foil strips.) Let cool on a wire rack for 10 minutes. The pudding will set up as it cools.
TIP: A delicious serving idea is to fold finely diced strawberries (1/2 to 3/4 cup) into sweetened whipped cream and top each ramekin with this mixture.
This Strawberry Coconut Sponge Pudding recipe is from the The Ultimate Cook'n Cookbook Cookbook. Download this Cookbook today.
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