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

Jam Roly Poly

derek — Thu, 10 Sep 2009 19:45:27 +0000

One of the old time favourites at Pudding Club meetings. Steam it in a cloth for the best result.

Ingredients:

180g Self-raising flour

15g Caster Sugar

A pinch of salt

90g Shredded Suet (Vegetarian or Beef)

480g Good Quality Red Fruit Jam

Water to mix

Method:

Preheat the oven to 190-200°c/Gas 5-6

Sift the flour and salt together, then add the suet and enough water to make a good rolling dough. Roll the dough out to approximately 25cm square. Spread the dough with a thick layer of jam. Dampen the edges with water to seal and roll up like a Swiss Roll. Place in a roasting tin (see out tip below), and bake for about 1 hour. Turn the pudding out of the tin carefully and roll gently onto the serving dish.

Slice and serve with Custard.

Tip~ To prevent the Roly Poly flattening out , place it in a roasting tin, and tip the tin up so the Roly Poly rolls onto one end, which helps to keep the Roly Poly shape.

Recipe Options

Prep Time:

N/A

Cooking Time:

1 Hour

Serves:

4-6