Jam & Coconut Sponge Puddings Recipe

Jam & Coconut Sponge Puddings Recipe

How To Make Jam & Coconut Sponge Puddings

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Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes

Serves:

Ingredients

  • 4 tbsp strawberry jam
  • 125g unsalted butter, softened
  • 125g caster sugar
  • 2 eggs
  • 125g self-raising flour
  • 25g desiccated coconut
  • 4 tbsp milk
  • Extra desiccated coconut for topping

Instructions

  1. Preheat the oven to 180°C (350°F) and grease four individual pudding molds.

  2. Spoon 1 tablespoon of strawberry jam into the bottom of each mold.

  3. In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.

  4. Beat in the eggs, one at a time, then fold in the self-raising flour and desiccated coconut.

  5. Stir in the milk until you have a smooth batter.

  6. Divide the batter equally between the four molds, spreading it over the jam.

  7. Place the molds on a baking tray and bake in the preheated oven for 20 minutes or until the sponge is golden and springs back when touched.

  8. Remove from the oven and let the puddings cool for a few minutes.

  9. Gently turn them out onto serving plates and sprinkle with extra desiccated coconut.

  10. Serve warm with custard or ice cream.

Nutrition

  • Calories : 472kcal
  • Total Fat : 25g
  • Saturated Fat : 16g
  • Cholesterol : 111mg
  • Sodium : 35mg
  • Total Carbohydrates : 59g
  • Dietary Fiber : 2g
  • Sugar : 38g
  • Protein : 4g

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