Marshmallow Meringue-Capped Puddings
100g frozen berries
125g self-raising flour
375g caster sugar
60g desiccated coconut, toasted
2 eggs, lightly beaten
75g butter, melted
4 egg whites
icing sugar, to dust
Preheat the oven to 180°C. Divide the frozen berries among four to six individual ramekins or tart cases with sealed bases.
To make the sponge batter, combine the flour, 175g of the caster sugar, coconut, eggs, milk and butter in a mixer, then spoon it over the berries. Bake the tarts for 10 to 12 minutes until they’re lightly golden and spongy to the touch. Remove them from the oven to cool.
To make the marshmallow caps, whisk the egg whites and remaining caster sugar in a glass bowl over a pot of simmering water for 10 minutes until the sugar has dissolved. Remove it from heat and, using an electric whisk, beat for a further 10 to 15 minutes until the mixture is shiny and thick. Spoon the meringue frosting liberally onto the puddings to make soft caps before dusting with icing sugar to serve.
Originally published in HL August 2014