Coconut Sponge Pudding
Katy Hackforth
6 servings
15 minutes
442
Bitish
Pudding
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
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)
Find this recipe in the Retro Classics Cookbook
Directions
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