Jam and coconut sponge

COOKING TIME 1½–2 HOURS

SERVES 4–6

3 tbsp blackcurrant jam

200g (7oz) unsalted butter, softened, plus extra for greasing

200g (7oz) caster sugar

200g (7oz) self-raising flozur, sifted

60g (2oz) desiccated coconut

3 eggs, beaten

Custard, to serve

GREASE A 1.1-LITRE (2-pint) pudding basin. Put the jam in the bottom of the basin. In a mixing bowl, cream together the butter and sugar until pale and fluffy.

ADD THE SIFTED FLOUR to the creamed mixture a little at a time, along with gradual additions of the desiccated coconut and beaten egg, mixing well each time. Pour the sponge mixture carefully over the jam in the basin. Cover securely with a lid or foil and steam for 1½–2 hours. Turn out and serve with custard.

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Any red-fruit jam is good, but use the best-quality you can find – home-made is best.

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