Jam & coconut sponge puddings recipe | Good Food
Need a no-fuss, make-ahead dessert that’s comforting and great for serving after Sunday lunch? Look no further than our raspberry and coconut steamed sponge
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Cooking tools:
- Food processor
- Hand mixer
- Kitchen scale
- Skewer
- Pudding basin
- Mixing bowl
- Measuring spoon
- Spoon
- Baking sheet
- Freezer
- Airtight container
- Oven
- Kettle
- Baking dish
- Aluminum foil
- Serving bowl
- Chef's knife
Ingredients
- 175g unsalted butter softened, plus extra for the basins
- 6 tbsp raspberry jam
- 175g caster sugar
- 3 large eggs
- 150g self-raising flour
- 25g desiccated coconut blitzed in a small food processor until fine
- 1 tsp vanilla extract
- 2 tbsp coconut cream plus 2 tbsp to serve (optional)
- 500g thick custard to serve
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