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Coconut Sponge Pudding

Coconut Sponge Pudding

A delicious and speedy Coconut Sponge Pudding from Dairy Diary.

Coconut Sponge Pudding


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)



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.

  1. Avatar
    • Cindy nurse
    • 17/11/2019

    Can I get this sent to USA I have one of these books from years ago

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