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Coconut Sponge Pudding

Coconut Sponge Pudding

A delicious and speedy Coconut Sponge Pudding from Dairy Diary.






Coconut Sponge Pudding

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

1

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.

2

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.

3

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

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

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

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