Returning from our few days in the caravan, the fridge was unusually bare and with no plans to visit the supermarket over the weekend, a store cupboard meal was the order of the day. There’s always the making of a chilli in the pantry and freezer but I fancied a dessert. I don’t know why my mind wandered to school puddings but it did. In this case to a coconut sponge with a jammy topping served with custard: custard from a carton (so handy to have around), none of that fancy-schmancy crème anglaise.
The mantra during school cookery lessons whenever using with a creamed sponge base was 3,2,2 and 1. Three ounces of self-raising flour, two ounces of margarine (never butter), two of caster sugar and one egg. Everything food-wise in the Fifties was smaller including our Victoria Sandwich tins which I assume were six inch.
Nowadays metric units are my preferred measures but on this occasion I used the Imperial measures from my school days, replacing one ounce of flour with unsweetened desiccated coconut and adding half a teaspoonful of baking powder. I used butter and added a tablespoonful of plain yogurt to my medium egg to achieve the correct consistency. I whipped it up using a hand-held whisk and voilà 30 mins later we had four steaming hot, light-as-a-feather individual puddings topped with Becky’s home made raspberry jam. Delicious!
Addendum – two of the four puddings were re-steamed three days later and were none the worse for that experience.