Heat butter in a saucepan until it bubbles and turns nut brown. Remove from heat and cool to room temperature. Place all dry ingredients in a food processor, whiz for about 30 seconds and sift into a bowl.

Whisk egg whites to stiff peaks and fold into dry ingredients, then fold in butter. Grease friand moulds with butter and dust with flour. Divide mix among moulds and bake for 8 minutes.

Top with cut strawberries and a sprinkling of coconut and cook for another 5 minutes. Cool friands on wire racks but eat while still warm.

Serve as afternoon tea or as a warm pudding with a dollop of sweetened vanilla cream.