Jam & Coconut Sponge

pudding — Wed, 18 Nov 2009 15:38:35 +0000

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.

Recipe Options

Author:

The Pudding Club

Prep Time:

15-20 minutes

Cooking Time:

1 1/2 - 2 hours

Serves:

4-6