Steamed coconut pudding

By admin
22 November 2013

Serves 4

180 ml (3/4 cup) margarine

125 ml (½ cup) sugar

3 eggs

30 ml (2 tablespoons) apricot jam

375 ml (1½ cups) self-raising flour

pinch of salt

15 ml (1 tablespoon) coconut

Cream the margarine and sugar until pale yellow in colour. Add the eggs one by one, beating well after each addition. Add the jam, flour, salt and coconut. Spoon the mixture into a greased ovenproof bowl. Put the bowl into a saucepan with a little water (see step-by-step on previous page), cover and steam for two hours. Serve with custard.