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Jam & coconut sponge puddings

Three raspberry & coconut steamed sponges

Jam & coconut sponge puddings

Name: Jam & coconut sponge puddings
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
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

Anna Glover

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Serves 6

Easy

Prep: 15 mins

Cook: 1 hr

plus freezing

A star rating of 4.2 out of 5.10 ratingsRate

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Need a no-fuss, make-ahead dessert that’s comforting and great for serving after Sunday lunch? Look no further than our raspberry and coconut steamed sponge

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal665
fat37g
saturates24g
carbs72g
sugars51g
fibre2g
protein10g
salt0.5g

Method

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.

Recipe from Good Food magazine, March 2020

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A star rating of 4.2 out of 5.10 ratings

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