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

(3 votes)

Coconut & jam puddings
  • 40 Mins

  • Serves: 8

  • Price: 35p per serving

Nutritional Info
Each 153g serving contains
  • Energy

    2378KJ

    568KCAL

    28%
  • Fat

    30.6g

    high

    44%
  • Saturates

    10.7g

    high

    54%
  • Sugars

    45.9g

    high

    52%
  • Salt

    0.8g

    med

    13%
of your reference intake.
Typical energy values per 100g: 1554kJ/371kcal.
Ingredients
  • 200g Flora Original
  • 200g caster sugar
  • 4 medium eggs
  • 200g self-raising flour, sifted
  • 4 tbsp milk
  • 80g desicated coconut
  • 16 tbsp raspberry jam
Method
  • 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.