Raspberry coconut scrumptiousness!

So, this is the last delicious recipe from the second meeting of Hot, Sweet and Yummy baking group. But don't worry as our next meeting is this Monday coming and will be a cracker...the theme is Indulgence to celebrate almost the end of lent when everyone can stock up on all the goodies they have been denying themselves. We actually just wanted an excuse to gorge ourselves again and indulgence seemed like a nice name for 'loads of calories'!!
Anyway Paul, as I've mentioned before is an expert in the kitchen and is always cooking up nice, tasty treats at any opportunity. His finger buffets are indeed sumptuous and I think  he should start a catering company but he'll just poo poo that idea. he is very modest. He made a plate of gorgeous little coconut sponge hearts for this meeting and they looked so cute and tasty. I think this was also adapted from a Delia recipe but I'm not entirely sure. You'll have to ask him yourself...well we delved in as we always do and I think the plate was empty within a few noisy minutes. The flavour of these little cakes was really yummy and you could pick out all the different ingredients no problem. Paul himself admitted this was the first time he had made this recipe and thought it need slightly less time in the oven or a little more liquid to compensate for the desiccated coconut he added! Some good tips there Paul - if anyone gives this recipe a go please let us know how it turns out. Anyway, Paul's yummy sponge hearts were a delight and we all munched them down hungrily even if we had already exceeded a week's worth of calories in half an hour! If you are curious what Paul will make for our Indulgence evening then just check back here next week as all our recipes and photographs of the evening will be posted here! In the meantime, here is the recipe for Paul's Raspberry and White Chocolate Coconut Sponge Hearts.

Swiss Roll Sponge Ingredients

3 Eggs, at room temperature

3oz (75g) Castor Sugar,
3 ox Self-Raising Flour, sieved
2 tablespoons of desiccated coconut

Filling

Tin of raspberries in juice

1 tablespoon of sugar

melted chocolate

grated white chocolate

• Pre-heat the Oven to 220c 425F Mark 7. Grease and line a shallow Swiss Roll tin 9inch x 12inch (23cm x 30cm) with greaseproof paper.
• Whisk the eggs with the castor sugar until the mixture is light and creamy. It should leave a trail when the whisk is lifted out. Then fold in the Self-Raising Flour and coconut using a metal spoon.
• Pour the mixture into the tin and smooth level with a palette knife. Place in the hot oven and bake for 7 to 10 minutes until the sponge is pale golden and begins to shrink from the edges of the tin.
• For the Raspberry filling I used a tin of raspberries and emptied the whole tin to a blender and pureed – then I heated this up in a saucepan, added 1 tablespoon of sugar, until it had reduced right down to a gooey consistency.
• I grated the white chocolate and mixed this into the raspberry coulis.
• I cut the heart shapes out of the sponge and sandwiched 2 together with the white chocolate and raspberry mixture, then drizzled some plain chocolate over the top.
•  This is the first time I have tried this sponge and must admit I found it a bit dry – doing it again I would maybe give slightly less time in the oven, or use a better baking tray.  I added the coconut to the original recipe so perhaps some more moisture was needed.

So, that's them all now! I hope you've enjoyed reading about our fab little baking group and I really hope you do try out some of our recipes. If you do or if you have any hot, sweet and yummy recipes of your own please email us or just post something here on the Blog. We'd love to hear from you.

Love Hot, Sweet and Yummy xxx