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Jam & Coconut Sponge

  • 15-20 minutes Preparation
  • 1 1/2 - 2 hours Cooking
  • Serves 4-6

By The Pudding Club

A tangy blackcurrant jam tops this fulfilling coconut sponge pudding. As alternative you could use raspberry jam.

Ingredients

120g Butter

120g Caster Sugar

120g Self-Raising Flour

60g Desiccated Coconut

2 Eggs, beaten

2 Tablespoons Homemade Blackcurrant Jam

Method

Cream the butter and sugar until light and fluffy. Sift the flour and add to the creamed mixture along with the desiccated coconut and egg, a little at a time, beating well. Put the jam in the base of a buttered 1.1 litre basin, and pour the sponge mixture carefully over the syrup. Cover securely and steam for 1 ½ - 2 hours. Turn out and serve with Custard.

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