Coconut & jam puddings
- 200g Flora Original
- 200g caster sugar
- 4 medium eggs
- 200g self-raising flour, sifted
- 4 tbsp milk
- 80g desicated coconut
- 16 tbsp raspberry jam
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease 8 ramekins or individual pudding basins. Beat the Flora and sugar together until creamy.
Beat in the eggs, one at a time, adding a spoonful of the flour after each one. Fold in the rest of the flour with the milk and coconut.
Put 1 tbsp of the jam in the bottom of each basin. Spoon the pudding mixture on top and level out the tops. Bake for 20 minutes or until a skewer inserted into the middle comes out clean.
Heat the rest of the jam in a pan with 1 tbsp water, stirring all the time.
Turn out the puddings, pour over the jam sauce and serve.