Jam & coconut sponge puddings

Method 1

Ingredients

175g unsalted butter

softened, plus extra for the basins

6 tbsp raspberry jam

175g caster sugar

3 large eggs

150g self-raising flour

25g desiccated coconut

blitzed in a small food processor until fine

1 tsp vanilla extract

2 tbsp coconut cream

plus 2 tbsp to serve (optional)

500g thick custard

to serve

step 1

Butter six small pudding basins and spoon 1 tbsp jam into the bottom of each one.

step 2

Put the butter and sugar in a medium bowl and beat with an electric whisk until pale and fluffy. Beat in one of the eggs followed by a spoonful of the flour, then continue until all the eggs have been incorporated. Fold in the remaining flour, the coconut and a pinch of salt, then the vanilla and coconut cream. Spoon the mix into the prepared basins, leaving a 1cm gap at the top.

step 3

Put the basins on a baking tray, transfer to the freezer and freeze until solid. Will keep in an airtight container, or tightly wrapped in the freezer for up to three months.

step 4

Heat the oven to 180C/160C fan/ gas 4. Put the basins in a deep baking dish and half-fill with boiled water from the kettle. Tightly cover the dish with foil and bake for 1 hr, or until a skewer inserted into the middle of a sponge comes out clean.

step 5

Warm the custard with the remaining 2 tbsp coconut cream, if using, and pour into shallow bowls. Run a knife around the sides of the basins and carefully turn out the sponges onto the custard.

Method 2

📝 Ingredients (for 4–6 individual puddings or 1 medium dish):

For the sponge:

125g (½ cup + 2 tbsp) unsalted butter, softened

125g (½ cup + 2 tbsp) caster sugar

2 large eggs

125g (1 cup) self-raising flour

2 tbsp milk

1 tsp vanilla extract

**Pinch of salt

For the topping:

4–6 tbsp raspberry or strawberry jam (or any jam you like)

2–3 tbsp desiccated coconut

🍽️ Instructions:

Preheat oven to 170°C (340°F).

Grease a baking dish or 4–6 ramekins well.

Cream the butter and sugar in a bowl until pale and fluffy.

Add eggs one at a time, beating well after each addition.

Fold in flour, salt, and then add milk and vanilla. Mix gently until smooth.

Spoon jam into the base of your greased dish or ramekins — about 1 tbsp per portion.

Spoon the sponge batter over the jam and smooth the tops gently.

Bake:

Individual puddings: 20–25 minutes

Larger pudding: 30–35 minutes

Until golden on top and springy to touch.

Cool slightly, then turn out onto plates (or serve in the dish), and sprinkle generously with desiccated coconut.

🍦 Serving suggestion:

Serve warm with custard, cream, or ice cream.

Comments

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