Definitely a comfort food pudding, delicious served with custard. This recipe can be easily upscaled to serve more or cooked in a deep round 26cm cake tin. With thanks to Naomi Hansell for this nostalgic recipe.
Serves 20
Ingredients
300g butter, softened
300g caster sugar
6 medium eggs
150g desiccated coconut
320g self-raising flour
1 tsp baking powder
150g raspberry jam, warmed
40g desiccated coconut
Preparation Time 15 minutes, Cooking Time 45 minutes
Method
1. Line a deep baking tray (30cm x 20cm x 5cm) with baking parchment or Bake-o-glide. The AGA half-sized deep baking tray is ideal.
2. Place the butter, sugar, eggs, coconut, flour and baking powder into a large bowl or stand mixer and beat together until smooth.
3. Pour the mixture into the prepared tin and smooth the top.
4. Place in the oven
CAST IRON OVEN: on the grid shelf on the floor of the baking oven or oven on B4
FAN OVEN: preheated to B4/160 o C/325 o F. Bake for 30 minutes, then check and insert the cold plain shelf or cover with foil if the cake is browning too much on top. Bake for a further 10 -15 minutes or until golden brown and firm to touch.
5. 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.
6. Cut into generous pieces and serve warm or cold with hot custard.
