Adapted from a Waitrose recipe card
284ml pot buttermilk
75ml vegetable oil
75g desiccated coconut
1 teaspoon vanilla extract
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
300g plain flour
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.