Makes 10
4 oz (100 g) polyunsaturated margarine
12 cup (100 g) 4 oz light muscovado sugar
2 eggs, beaten
13 cup (50 g) 2 oz self-raising wholemeal flour
13 cup (50 g) 2 oz self-raising flour
2 tbsp (30 g) 1 oz reduced-sugar strawberry or raspberry jam, sieved
2 oz (50 g) desiccated coconut
5 natural glace cherries, halved and rinsed
1. Lightly grease 10 dariole moulds and set aside.
2. Beat the margarine and sugar together until light and fluffy.
3. Add the eggs, a little at a time, beating well after each addition.
4. Sift the flours together, adding the bran left in the sieve, then fold into the egg mixture.
5. Spoon the mixture into the moulds, filling them three-quarters full.
6. Bake at 180°C (350°F) mark 4 for about 20 minutes, until well risen and firm to the touch.
7. Turn out on to a wire rack and cool for 20 minutes.
8. When the cakes are almost cold, trim the bases so they stand upright.
9. Melt the jam over a gentle heat. Spread the coconut on a large plate.
10. Insert a skewer into the base of each cake, then hold these when coating the cakes.
11. Brush with the melted jam, then roll in the coconut to coat.
12. Remove skewers. Decorate the top of each cake with half a glace cherry.
