Tag Archives: chocolate cracknel

Recipe of the Week: School Dinner Coconut Sponge Pudding

 

Coconut Spong Pudding

 

In a celebration of carefree school days, here is an absolutely gorgeous recipe for Coconut Sponge Pudding – it’s super-easy to make too!

 

‘School Dinner’ Coconut Sponge Pudding

  • Servings: 6
  • Difficulty: easy
  • Print

Suitable for vegetarians
Suitable for freezing

Ingredients

  • Self-raising flour 110g (4oz)
  • Salt a pinch
  • Butter 110g (4oz), softened
  • Caster sugar 110g (4oz)
  • Eggs 2 large, beaten
  • Milk 2 tbsp
  • Desiccated coconut 75g (3oz)
  • Strawberry jam 150g (5oz)
  • Custard to serve

Instructions

  1. Preheat oven to 200°C/180°fan/Gas 5. Grease a 1.5 litre (2½ pint) ovenproof dish.
  2. Sift flour and salt into a bowl.
  3. Cream together butter and sugar until light and fluffy.
  4. Beat in eggs, a little at a time, adding a spoonful of flour with each addition.
  5. Fold in remaining flour with milk and 50g (2oz) coconut. Spoon into dish and bake for 15-20 minutes until just firm to touch.
  6. While still warm spread with jam and sprinkle with remaining coconut.
  7. Serve warm with custard or cold.

 


 

Dairy Book of Home CookeryThere are plenty more retro puddings in the classic Dairy Book of Home Cookery.

For more information click here .

And watch out for our 50th anniversary edition, coming soon!

 

#recipeoftheweek

#schooldinners

#schoolpudding

#coconutspongepudding

#tripletested

 

 

 

Advertisements

School Puddings

A recent Facebook post regarding school puddings evoked a huge outpouring of nostalgia.


It would appear that, with the exception of sago or ‘frogspawn’, we Brits have a real affection for our fondly-remembered school puds.

The most popular are:

  • chocolate cornflake
  • chocolate cracknel with lurid strawberry or mint custard (my personal favourite!)
  • spotted dick
  • pink blancmange
  • chocolate or coconut sponge pudding

In a celebration of those carefree days, here is an absolutely gorgeous recipe for Coconut Sponge Pudding – it’s super-easy to make too!

 

Coconut Spong Pudding

 

‘School Dinner’ Coconut Sponge Pudding

  • Servings: 6
  • Difficulty: easy
  • Print

Suitable for vegetarians
Suitable for freezing

Ingredients

  • Self-raising flour 110g (4oz)
  • Salt a pinch
  • Butter 110g (4oz), softened
  • Caster sugar 110g (4oz)
  • Eggs 2 large, beaten
  • Milk 2 tbsp
  • Desiccated coconut 75g (3oz)
  • Strawberry jam 150g (5oz)
  • Custard to serve

Instructions

  1. Preheat oven to 200°C/180°fan/Gas 5. Grease a 1.5 litre (2½ pint) ovenproof dish.
  2. Sift flour and salt into a bowl.
  3. Cream together butter and sugar until light and fluffy.
  4. Beat in eggs, a little at a time, adding a spoonful of flour with each addition.
  5. Fold in remaining flour with milk and 50g (2oz) coconut. Spoon into dish and bake for 15-20 minutes until just firm to touch.
  6. While still warm spread with jam and sprinkle with remaining coconut.
  7. Serve warm with custard or cold.

 


 

Dairy Book of Home CookeryThere are plenty more retro puddings in the classic Dairy Book of Home Cookery.

For more information click here .

And watch out for our 50th anniversary edition, coming soon!

 

#schooldinners
#schoolpudding
#coconutspongepudding
#tripletested

 

 

%d bloggers like this: