Dessert was my choice for the NEW MONTHLY COOKBOOK CONTEST @theterminal : SEPTEMBER - CATEGORY : FISH / DESSERTS / VEGAN and a very special but super easy and super economical dessert it is:
Fruity Coconut Sponge with Salted Caramel Sauce
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A really delicious dessert made with basic pantry staples; my kinda pud for sure!
A featherlight sponge with canned Fruit Cocktail, soaked with Salted Caramel & Coconut Sauce.
This delectable dessert can be served with Custard, Cream or Vanilla Ice Cream.
Before I show you how to make this, I will share with you how I first learnt about this budget-beater.
Many many moons ago I used to be very involved with cooking for a men's monthly meeting at church where we had a really tight budget, but the menfolk still got spoilt. The pastor loved this pud and would come into the kitchen afterwards to scrape out the pudding bowl.
Our ladies group arranged annual Theatre-Suppers which were our main fund-raiser with the beneficiary mostly being the local children's home.
It was great fun; the ones who liked the stage would do little skits in between meal courses and the youth would do the serving; but I chose the kitchen so was put in charge of that every year.
I'd rather cook for a hundred people than stand on a stage in front of a hundred ;)
This turned out to be a good learning ground as a friend later asked me to join her in a little part time catering business where we did functions like weddings, twenty-first parties, anniversaries, engagements etc etc. That was a whole load of fun but very hard work indeed, but when you're young, the world's your oyster not so!
This recipe was given to many and became a favourite amongst our community!
The Recipe
Sift together:
- 250ml Self-Raising Flour
- 180 ml Sugar
- 5 ml Bicarbonate of Soda (Baking Soda)
- 1 Egg
- 1 x 410 g can Fruit Cocktail or Peaches
Mix all together & spoon into buttered dish & bake at 180°C for 30-35 min or till a toothpick comes out clean when testing.
This is a real saucy pud, so here is the Sauce:
- 50g Butter
- 125 ml Sugar
Boil till mixtures caramelizes.
Add & stir till caramel has melted:
- 250 ml Full Cream Milk
- 5 ml Salt
- 125ml Coconut
- 5ml Caramel Essence
You wanted to meet the cook ;)
Pour sauce over hot sponge as soon as it comes from the oven, leave to soak in.
Delicious served with homemade Custard.
BON APPETIT FRIENDS!
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