As the nights have drawn in and winter is just over the horizon (although it is unseasonably warm here at the moment) I was invited by our local newspaper, the Nottingham Post, to suggest a couple of warming winter puddings to keep the cold (when it arrives) out.
Those of us who went to school in England, and are of a certain age, will remember the steamed and sponge puddings from primary class. When this Coconut and Raspberry Jam Pudding was chalked up on the menu board, even the grey and lumpy mashed potato could be forgiven. So when the Post asked me for a winter pudding, I thought I would go for a bit of nostalgia.
This is so easy to make, very difficult to get wrong and perfect for using up your home-made jams now the summer fruits are over. You could serve it with cream, but really only custard does it justice. Be warned, though this is very sweet, you might need a nap afterwards…
Coconut and Raspberry Jam Sponge Pudding
200g Raspberry Jam or Conserve
125g plain flour
7.5g baking powder
175g caster sugar
50g Desiccated coconut
2 medium eggs, lightly beaten
175ml Milk
2.5ml vanilla extract
75g unsalted, melted, butter
Method
Preheat oven to 180°C.
Spread jam over the base of a 1.5 litre pie dish.
Sift the flour and baking powder into a large mixing bowl, add all the remaining ingredients whisk them by hand until just combined. Pour coconut mixture into the pie dish and bake for 40-50 minutes, until the top is golden brown and the centre springs lightly when pressed.
Remove from the oven and allow to cool slightly before serving.
