Method

1)   Preheat the oven to 160°C/180°C fan/Gas 4

2)   Cut the crumpets in half. Pop half the raspberries, a few chunks of white chocolate and a few of the coconut flakes in the bottom of a medium sized oven proof dish. Arrange the crumpets on top

3)   Pour over the custard and add the rest of the raspberries. Scatter over the rest of the chocolate and coconut then transfer the dish to a baking tray

4)   Cook in the oven for about 20 minutes or until the custard is bubbling, the chocolate is melted and the coconut is toasted