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Raspberry coconut pudding

This incredibly easy recipe has become a new family favourite! I adore the combination of ingredients – the moist coconutty sponge sits over a layer of sweet and sticky raspberry jam. It’s lovely on its own, though it’s also excellent with custard.

Serves 6–8 (v)

PREPARATION TIME

10 minutes

COOKING TIME

40–50 minutes

4 tbsp raspberry jam

250g (9oz) plain flour

3 tsp baking powder

350g (12oz) caster sugar

100g (3½oz) desiccated coconut

3 eggs, beaten

350ml (12fl oz) milk

1 tsp vanilla extract

150g (5oz) butter, melted

2 litre (3½ pint) pie dish

* Preheat the oven to 180°C (350°F), Gas mark 4.

* Spread the jam over the base of the pie dish. Sift the flour and baking powder into a bowl, add the rest of the ingredients and whisk them by hand just long enough to mix them together.

* Pour the coconut mixture into the pie dish and bake for 40–50 minutes or until the top is golden brown and the centre has a light spring when pressed with your finger. Remove from the oven and allow to cool slightly before serving.