Raspberry & Coconut Bakewell

chef hat
Easy
tray
Makes 10 pudding bars, or 15 squares for afternoon tea
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45 minutes bake time

Have a raspberry inspired dessert with this simple pastry recipe. By using coconut and fresh raspberries, this dessert is brimming with flavour & sweetness.


Ingredients

  • Small check mark in a circle icon 1 x 375g pack Jus-Rol Sweet Shortcrust Pastry
  • Small check mark in a circle icon A little flour for rolling
  • Small check mark in a circle icon 6 seedless, thick raspberry jam
  • Small check mark in a circle icon 125g raspberries
  • Small check mark in a circle icon 3tbsp desiccated coconut
FOR THE SPONGE
  • Small check mark in a circle icon 200g golden caster sugar
  • Small check mark in a circle icon 75g desiccated coconut, plus 3 tbsp for sprinkling
  • Small check mark in a circle icon 200g soft butter, plus a knob extra for the tin
  • Small check mark in a circle icon 125g self-raising flour
  • Small check mark in a circle icon 1tsp baking powder
  • Small check mark in a circle icon 3 large eggs, beaten
Equipment required
  • Baking Tin
  • Baking parchment
  • Rolling Pin
  • Food processor

Method

  1. Preheat the oven to 200°C (180°C fan oven) Gas Mark 6. Lightly grease a 20 x 30cm traybake tin, then line the base with baking parchment. Roll out the pastry on a floured surface until big enough to line the base of the tin. Prick the base with a fork and chill for 30 minutes.
  2. Bake the pastry for 10 minutes until pale but sandy, then lift out and turn the oven down to 180°C (160°C fan oven) Gas Mark 4. Roughly spread the jam over the base.
  3. For the sponge, whizz together the sugar and coconut in a food processor until the coconut is ground like the sugar. Add the rest of the ingredients to the food processor and whizz until smooth. Spoon into the tin and smooth the top. Scatter over the raspberries, followed by the last 3 tbsp of coconut and bake for 35-45 minutes until golden and firm.
  4. Cool completely in the tin, then slice into bars or squares to serve. For pudding it’s lovely with hot custard, for afternoon tea, try drizzling with a little white icing like a traditional Bakewell tart.