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.