Greengage and Coconut Sponge Pudding RecipeOrigin: Britain Period: Traditional |
Ingredients:
15ml runny honey 
Greengage and Coconut Sponge Pudding Preparation:Method:Grease a 1l pudding basin and pour the honey into the base, then cover the base and sides of the bowl with the greengages (cut side down). Meanwhile, cream together the butter and sugar until light and fluffy. Add the beaten egg a little at a time, mixing thoroughly after each addition. Add the flour and beat into the mixture before adding the coconut. Mix well then add just enough milk so that the mixture comes to a dropping consistency. Gently spoon the batter over the fruit in the pudding basin and cover with a lid or greased greaseproof paper. Cover the whole bowl in aluminium foil then place in a steamer. Cook over rapidly-boiling water for about 2 hours. At the end of this time turn out onto a plate and serve with custard. |
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