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