The weather has broken and Manchester is back to its usually, rainy self. So, even though it’s still summer, I don’t think it’s too soon for a sponge pudding. To be fair, I’m from the north so they’re good to be eaten at any time in my view!
This one is a school dinner, childhood classic. A soft, coconut sponge with a jammy sauce underneath. It just needs to be served with some instant custard for some real nostalgia.
- 110 g raspberry jam
- 250 g plain flour
- 15 g baking powder
- 350 g caster sugar
- 100 g desiccated coconut
- 3 eggs (lightly beaten)
- 350 ml milk
- 5 ml vanilla extract
- 150 g unsalted butter (melted)
- cream (lightly whipped, to serve)
- Preheat oven to 180°C.
- Spread jam over the base of a 2-litre pie dish.
- Sift the flour and baking powder into a bowl, add all the remaining ingredients except the cream and 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 with your finger.
- Remove from the oven and allow to cool slightly before serving with lightly whipped cream.
Full As An Egg 