Coconut & jam puddings

Coconut & jam puddings

Adding coconut to the sponge mixture gives it a lovely chewy texture that works perfectly with the moist, fruity jam layer.

By , 21 September 2015
Coconut & jam puddings
  • Ready in: 40 mins
  • Serves: 8
  • Price: 35p per serving
Nutritional Info
Each 153g serving contains
  • Fat high
  • Saturates high
  • Sugars high
  • Salt med
  • Energy 2378KJ 568KCAL
of your reference intake.
Typical energy values per 100g: 1554kJ/371kcal.
  • 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.