Jam and Coconut Tray Bake with Custard
From Ainsley’s Food We Love, ITV
Who remembers this classic tray-bake from school? It brings back so many memories! Raspberry jam on a classic sponge topped with a dusting of coconut – sweet, sticky and delicious. Great for a tea-time treat.
Method
Preheat the oven to 180c/160Cfan/Gas4. Grease and line a baking tin 25cm x 22cm x 4cm deep.
Cream together the butter and sugar until light and fluffy. Gradually add the beaten egg, beating well after each addition. Add the vanilla extract and stir. Fold in the flour and coconut then add the milk and mix until combined.
Pour the mixture into the prepared tin and bake for 25-30 minutes until riisen and springy to the touch.
Give the jam a good mix to loosen it and while the sponge is still warm spread the jam over the surface and sprinkle over the coconut.
To make the custard, heat the milk until it just begins to boil. In a bowl, whisk together the cream, vanilla paste, egg yolks, sugar and cornflour. Pour the hot milk onto the egg mixture and whisk. Return the mixture to the pan and over a low heat stir continuously until it thickens and coats the back of a spoon.
Cut the coconut sponge into squares and serve with the custard.
Ingredients
- 200g softened butter
- 200g caster sugar
- 3 large eggs, beaten
- 1 tsp vanilla extract
- 200g self raising flour
- 100g desiccated coconut
- 3 tbsp of milk
- For the Topping
- 200g seedless raspberry jam
- 25g desiccated coconut
- For the Custard
- 570ml full fat milk
- 60ml double cream
- ½ tsp vanilla paste
- 4 egg yolks
- 3 tbsp caster sugar
- 3 tbsp cornflour