2 cups (225 g) 8 oz self-raising flour
pinch of salt
4 oz (100 g) margarine
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
1 egg, beaten
2 tablespoons red jam
4 oz (100 g) desiccated coconut
1 tablespoon milk
pinch of salt
4 oz (100 g) margarine
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
1 egg, beaten
2 tablespoons red jam
4 oz (100 g) desiccated coconut
1 tablespoon milk
method
1. Sift the flour and salt into a bowl.
2. Rub in the margarine, then mix in 25 g (1 oz) of the sugar.
3. Bind with half the egg and a little water to a stiff paste.
4. Roll out the paste and use to line a 23 x 30 cm (9 x 12 inch) Swiss roll tin.
5. Spread over the jam.
6. Mix together the coconut, milk and remaining sugar and spread on top of the jam.
7. Press the mixture down lightly.
8. Bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 20 to 30 minutes.
9. Cool, then cut into slices to serve.
2. Rub in the margarine, then mix in 25 g (1 oz) of the sugar.
3. Bind with half the egg and a little water to a stiff paste.
4. Roll out the paste and use to line a 23 x 30 cm (9 x 12 inch) Swiss roll tin.
5. Spread over the jam.
6. Mix together the coconut, milk and remaining sugar and spread on top of the jam.
7. Press the mixture down lightly.
8. Bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 20 to 30 minutes.
9. Cool, then cut into slices to serve.
serving amount
makes 16
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