A delicious pudding with raspberry jam on the bottom covered with a moist coco-nutty cake! Scrummy!
4 tbsp raspberry jam
9 oz plain flour
3 tsp baking powder
12 oz caster sugar
3 1/2 oz dessicated coconut
3 large free range eggs, beaten
12 fl oz milk
1 tsp vanilla
5 oz butter, melted
Preheat the oven to 180C/350F/ Gas Mark 4.
Have ready one 3 1/2 pint pie dish, or 4 individual pie dishes.
Spoon the jam into bottom of the pie dish and spread it out evenly (or spoon 1 tbsp into the bottom of each of the four dishes and spread it out evenly).
Whisk the flour, baking powder, sugar and coconut together in a bowl.
Beat together the eggs, milk, vanilla and melted butter.
Pour the liquid mixture into the dry mixture and beat them together just until well mixed.
Pour this batter over top of the jam, either pouring the whole amount over the jam in the large pie dish, or dividing it equally amongst the smaller ones.
If making smaller ones, place them onto a baking tray and pop it into the oven.
Alternately pop the large pie dish into the oven.
Bake for 40 to 50 minutes, until the top is golden brown and the centre springs back when lightly touched.
Remove from the oven and allow to cool before tipping upside down and sprinkling with any left over dessicated coconut.
Image credit: OpenByHand