Recipes
Coconut & jam puddings
Adding coconut to the sponge mixture gives it a lovely chewy texture that works perfectly with the moist, fruity jam layer.
Adding coconut to the sponge mixture gives it a lovely chewy texture that works perfectly with the moist, fruity jam layer.
(12 votes)
Cook: 40 Mins
Serves: 8
Price: 35p per serving
Nutritional Information
Each 153g serving contains
Energy
2378kj
568kcal
2378kj
568kcal
28%
Fat
30.6g
30.6g
High
44%
44%
Saturates
10.7g
10.7g
Med
54%
54%
Sugars
45.9g
45.9g
High
52%
52%
Salt
0.8g
0.8g
Med
13%
13%
of your reference intake.
Typical energy values per 100g:
1554kj/371kcal
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
1
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.
2
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.
3
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.
4
Heat the rest of the jam in a pan with 1 tbsp water, stirring all the time.
5
Turn out the puddings, pour over the jam sauce and serve.