Coconut Sponge Pudding

Name: Coconut Sponge Pudding
Prep time: 15 min
Cook time: 15 min
Ingredients: Self-raising flour 110g (4oz); Salt a pinch; Butter 110g (4oz), softened; Caster sugar 110g (4oz); Eggs 2 large, beaten; Milk 2 tbsp; Desiccated coconut 75g (3oz); Strawberry jam 150g (5oz); Custard to serve (optional)

Take a nostalgia trip back to school days with this Coconut Sponge Pudding recipe. It’s super-easy and speedy to make, and not to mention super tasty! For more nostalgic recipes, take a look at the Retro Classics Cookbook

Coconut Jam

5/5
2

15 mins

Ingredients

Self-raising flour 110g (4oz)

Salt a pinch

Butter 110g (4oz), softened

Caster sugar 110g (4oz)

Eggs 2 large, beaten

Milk 2 tbsp

Desiccated coconut 75g (3oz)

Strawberry jam 150g (5oz)

Custard to serve (optional)

Instructions

Preheat oven to 200°C/180°fan/Gas 6. Butter a 1.5 litre (2½ pint) baking dish. Sift flour and salt into a bowl.

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, a little at a time, adding a spoonful of flour with each addition. Fold in remaining flour with milk and 50g (2oz) coconut. Spoon into baking dish and bake for 15–20 minutes until just firm to touch.

While still warm spread with jam and sprinkle with remaining coconut. Serve warm with custard, or cold.

Categories:Baking Recipes Dairy Diary Recipes Freezer Friendly Hot Puddings Puddings & Desserts Small Cakes Vegetarian