AGA Coconut Jam Sponge Pudding
Definitely a ‘comfort food’ pudding, delicious served with custard. With thanks to Naomi Hansell for this recipe.
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300g soft butter
300g caster sugar
6 medium eggs
150g desiccated coconut plus 40g for topping
320g self-raising flour
1 tsp baking powder
150g jam
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1. You will need a deep baking tray, approx 30cm x 20cm x 5cm, lined with baking paper or bake o glide. The AGA half-sized deep baking tray is ideal.
1. Put the soft butter, sugar, eggs, coconut, flour and baking powder into a bowl and beat together until smooth.
2. Pour into the prepared tin and bake in the AGA baking oven, initially for 30 mins, then check and insert the cold plain shelf if the cake is browning on top but still quite runny in the centre.
3. Bake for a further 20 mins or until lightly browned and firm to touch.
4. Once cooked, cool for a few minutes then spread the warm jam over the top, all the way to the edges. Using a pastry brush helps control the spread of the jam. Sprinkle thickly with coconut to cover. Serve warm or cold with hot custard.
Tips
This recipe can be easily upscaled to serve more or cooked in a deep round 26cm cake tin.
To bake in an AGA eR7 or ERA, set the oven to B4. To bake in an AGA 60, eR3, R3 set the top oven to half setting. This recipe can be baked in an AGA R7 roasting oven on Slumber. To bake in a conventional oven, preheat the oven to 180C/160 fan/ gas 4.
