Adapted from a Waitrose recipe card


284ml pot buttermilk

200g sugar

75ml vegetable oil 

1 egg

75g desiccated coconut 

1 teaspoon vanilla extract 

2 teaspoons baking powder 

1 teaspoon bicarbonate of soda

300g plain flour 

150g raspberries 

Put paper cases in Yorkshire pudding tins. 

Beat together buttermilk, sugar, oil, egg, coconut and vanilla. 

Sieve in baking powder, bicarbonate of soda and the flour. Don’t overbeat. 

Add raspberries and stir gently. 

Bake at 190 degrees for 15-20 minutes. 

Eat or freeze on the same day.