Monday, 15 October 2012

Jam and coconut sponge pudding (1 colour)

I used homemade blackberry jam for this, but my Mum always used to use raspberry. Both are delicious.

Jam - 3 level tablespoons
Block margarine - 115 g
Caster sugar - 115 g
Egg - 1 large
Self-raising flour - 115 g
Salt - pinch
Dessicated coconut - 60 g
Milk - 3 to 4 tbsp

1) Grease a 1.5 pint pudding basin and spoon the jam into the bottom.
2) Cream together the margarine and sugar in a large bowl. Beat in the egg and fold in the flour, salt, coconut and milk, adding more milk if necessary until the mixture has a soft, dropping consistency.
3) Spoon the mixture over the jam and level the top with the back of a spoon. Cover the pudding basin with foil (tied with string) and steam over a large pan of boiling water for 90 minutes.
4) Turn out on to a warmed serving plate and serve hot or cold with custard or ice cream. Serves 4-6.

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