Fig Jam in Coconut Slices
RECIPES
Jan 30th 2012, 12:40
Serves 15
Fig jam and coconut are a winning combination. Here they are combined with melt-in-the-mouth shortbread. Bake double the quantity because these slices will disappear fast!
Base
90g soft butter
125ml (1/2 cup) castor sugar
1 egg
250ml (1 cup) self-raising flour
15ml (1 Tbsp) custard powder
250ml (1 cup) Rhodes Fig Jam
Topping
2 eggs, beaten
60ml (1/4 cup) castor sugar
500ml (2 cups) ground coconut
Preheat the oven to 180°C and grease a square 20cm x 20cm cake tin with butter or spray with non-stick cooking spray. Cream the butter and sugar together and beat in the egg. Add the flour and custard powder and form a soft dough. Press the dough evenly into the cake tin. Bake for 15 minutes and allow to cool for 10 minutes but don’t switch off the oven. Spread the jam evenly over the dough. Beat the eggs and castor sugar together. Spoon over the jam layer and spread evenly. Bake for about 25 minutes until the coconut layer is golden brown and the jam bubbles at the sides. Leave to cool in the tin and cut into slices. Store in an airtight container.
TIPS
* Replace the fig jam with your favourite one: apricot, peach or berry jam all work just as well.
* Store coconut in an airtight container in the fridge. As coconut contains oil, it can turn rancid so is best stored in the fridge.
* Add a spicy twist to these slices by adding 3ml ground cinnamon or ground ginger to the self-raising flour.
Related Activity
 | 27 MAR |
A Rhodes Cover Kid competition launched in October last year with the maverick magazine title Kuier, produced an avalanche of entries, plus a new winning advert for the Rhodes brand.
 | 27 NOV 2012 |
Rhodes loves nothing more than finding new ways to do what they do - even better. And this time their innovation lies in their delicious range of fruit spreads.
 | 31 OCT 2012 |
Rhodes loves nothing more than making tasty, quality jam. They also love making jam lover’s lives that bit easier too, which is why they have created three innovative and timesaving ways to put an even bigger smile in every sandwich.
 | 16 OCT 2012 |
With two delicious new innovations in the Baked Beans category, Rhodes is set to introduce a delightful new meaning to “good enough to eat from the can”.
Try these recipes
 | 30 JAN 2012 |
Making your own ice cream is so easy you don’t even need an ice-cream machine. Buy a good-quality ice cream and stir in any sort of sweets, fruit or biscuits. Vary your combinations for added variety.
 | 30 JAN 2012 |
Always keep a pack of flaky pastry in your freezer. Defrost in the fridge overnight. These tarts are perfect as a starter or as snacks served with wine.
 | 30 JAN 2012 |
This is real soul food for those nights when you really don’t feel up to standing in front of the stove for hours.
