Tag Archives: spotted dick

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

 

 

 

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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

 

 

Cranberry & Raisin Spotted Dick

Cranberry & Raisin Spotted Dick

A classic pud with a deliciously modern twist. This recipe steams slowly on the hob while you have fun!

Time 1¾ hrs
Serves 6
Calories 442
Fat 19 of which 8.9g is saturated
Suitable for vegetarians

Self-raising flour 250g (9oz)
Ground cinnamon ¼ tsp
Shredded suet 125g (4½oz)
Orange 1, grated rind only
Milk 175ml-200ml (6-7fl oz)
Dried cranberries 75g (3oz)
Raisins 75g (3oz)
Caster sugar 75g (3oz)
Custard or cream to serve

1 Stir together flour, cinnamon, suet and orange rind in a bowl. Pour in milk, starting with 175ml (6fl oz), and adding a little more at a time until you have a moist but firm dough.

2 On a lightly floured surface roll dough out to a rectangle 20x28cm (8x11in). Mix together remaining ingredients and scatter over dough. Roll up as if making a Swiss roll from narrow end. Push any fruit that falls out back into the ends. Wrap in greaseproof paper and foil, making a pleat in each, twisting the ends to form a seal (like a cracker) and tie with string.

3 Cook in a large steamer set over a pan of boiling water for 1½ hours. Check water level.

4 Allow to cool slightly before unwrapping. Serve in thick slices with custard or cream.

A Dairy Diary recipe

 

 

#recipeoftheweek #spotteddick

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