Recipe of the Month

Mrs Bridges Raspberry & Coconut Slice

Ingredients

  • 90 g butter
  • 60g sugar
  • 2 eggs
  • 170g plain flour
  • 4 tablespoons cornflour
  • 8 tablespoons Mrs Bridges Raspberry Preserve

Topping

  • 4 tablespoons butter
  • 4 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 340g shredded coconut
  • 4 tablespoons self-raising flour, sifted

Recipe

1. Grease and line a 33.5cm x 24.5 cm tin. Preheat the oven to 200c/180c fan/Gas 6. 
2. Beat butter and sugar until light and creamy. Add egg, beat well.
3. Sift flour and cornflour, mix into creamed mixture.
4. Spread mixture evenly into greased tin. Spread jam over pastry.
5. Make the topping by creaming butter, sugar and vanilla until creamy. Add egg, beat well. Fold in sifted flour and coconut.
6. Spread topping over jam. Bake in oven at 180 degrees for 25 minutes; cut into slices when cold.




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