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Recipe: Cherry and coconut sponge pudding

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Oven recipe

This is a cross between a pudding and a cake!

Using the quantities specified you will need two small loaf tins each of about 800 ml capacity or other ovenproof vessels of a similar capacity.

Preparation time: 15 minutes

Cooking time: 40 minutes

Servings: 6 - 8

Ingredients

baking paper (optional)

410 gm can of black cherry fruit filling

400 gm packet of plain sponge mix

2 eggs

120 ml milk

40 gm desiccated coconut

Instructions

Preheat the oven to 180 ^oC.
Line the loaf tins with baking paper, or grease them, or do neither.
Put half the fruit filling in each loaf tin.
Mix the sponge powder, eggs, milk and coconut in a bowl.
Pour half the mixture into each loaf tin, and bake in the oven for approximately 40 minutes.
Serve with custard.

Tips

Instead of the milk you could use 120 ml water + 12 gm or a heaped teaspoonful of milk powder.
You could use apple filling instead of cherry filling.