Blackberry and Coconut Steamed Puddings

method:

• Lightly butter 4 x 250ml metal pudding moulds and line each of the bases with a circle of non-stick baking paper.
• Add half the blackberries to a small saucepan, then add the sugar, cornflour and water and mix together. Cook, stirring for 3-4 minutes, until the blackberries are soft and the sauce is thick. Add the remaining blackberries and leave to cool.
• To make the sponge, put all the ingredients into a bowl and beat together until smooth.
• Spoon the blackberry mixture into the bottom of the moulds then spoon the sponge on top and level.
• Loosely cover the top of each mould with a square of buttered foil then cook in the top of a covered steamer for 30-35 minutes until the sponge is well risen and when lightly pressed with a fingertip the mixture will spring back.
• Loosen the edges of each pudding with a round bladed knife, turn out onto plates, remove the lining paper and serve immediately with custard or cream.