Raspberry Jam Pudding

I have long held a love affair with jam . . . it is something which I have loved for all of my life, and I am not fussy about which jam it is either, totally loving all sorts of jam . . . although if I had to pick a favourite it would be Raspberry . . . wait . . . Strawberry . . . NO . . . Black Currant . . . umm . . . Cherry . . . BLUEBERRY!

Oh heck, I couldn't pick a favourite if I tried! I love them all.



I especially love desserts which incorporate jam. Jam is something which I always have a lot of on hand . . . so it just makes sense that I would love to bake desserts which use it. Coz . . . I LOVE JAM!!



Ahem . . . sorry about that! Todd loves jam too.



When I was a girl my mother used to make the most heavenly Dessert Squares every Christmas, called Feather Squares. A delicious sponge cake, topped with raspberry jam, meringue and coconut. She never baked them any other time of year and my goodness but we did love them so. I think they were our absolutely favourite Christmas Treat . . . along with her date slices, war cake, fruit cake . . . ahem . . . well, ok, we loved them all!



This delicious pudding is very reminiscent of my mother's feather squares. The jam is on the bottom though in this dessert, and the sponge is baked over top and is stogged full of coconut. There is no meringue. It is simple and easy, and ohhhhhhhhhhhhh sooooooooooooo scrumdiddlyumpously good!!



We loved it. We ate far more of it than we should have . . . we enjoyed every single mouthful. We will eat more tomorrow. ☺ ♥♥♥ (yay!!)



Adapted from a recipe in Rachel Allen's newest book, Easy Meals. (I love Rachel Allen's recipes! Those Irish sure can cook!)

*Raspberry Coconut Pudding*
Serves 6 to 8
Printable Recipe

A delicious pudding with raspberry jam on the bottom covered with a moist coco-nutty cake! Scrummy!

4 TBS raspberry jam
9 ounces plain flour (2 1/2 cups)
3 tsp baking powder
12 ounces caster sugar (1 3/4 cups)
3 1/2 ounces dessicated coconut (1 1/3 cups)
3 large free range eggs, beaten
12 fluid ounces milk (1 1/2 cups)
1 tsp vanilla
5 ounces butter, melted (2/3 cup)

Preheat the oven to 180*C/350*F/ 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 TBS 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 to warm before serving. Delicious!



Over in The Cottage today, a delicious Roasted Tomato Sauce.