Raspberry coconut pudding

This incredibly easy recipe has become a new family favourite! I adore the combination of ingredients- the moist coconutty sponge sits over a layer of sweet and sticky raspberry jam. It's lovely on its own, though it's also excellent with custard.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C (350°F), Gas mark 4.

Step 2

Spread the jam over the base of the pie dish. Sift the flour and baking powder into a bowl, add the rest of the ingredients and whisk them by hand just long enough to mix them together.

Step 3

Pour the coconut mixture into the pie dish and bake for 40-50 minutes or until the top is golden brown and the centre has a light spring when pressed with your finger. Remove from the oven and allow to cool slightly before serving.