27/09/2025
Classic Jam & Coconut Traybake with Custard ๐๐ฅฅ
Few puddings can transport you back to childhood quite like this one. A golden sponge, still warm from the oven, spread with a glossy layer of jam and topped with a snowy scatter of coconut โ all drowned in ladles of steaming custard. Itโs the very essence of school dinners, served on a plastic tray with the chatter of the canteen echoing around. The best part? That moment when the custard seeps into the sponge, turning it into a warm, jammy pudding. Now the real question โ do you eat the sponge first or dive straight into the custard river?
Ingredients
For the sponge
๐ง Unsalted butter: 200g, softened
๐ Golden caster sugar: 200g
๐ฅ Medium eggs: 4
๐พ Self-raising flour: 200g
๐ฅ Whole milk: 2 tbsp
๐ Vanilla extract: 1 tsp
For the topping
๐ Raspberry jam: 200g
๐ฅฅ Desiccated coconut: 50g
For the custard
๐ฅ Whole milk: 500ml
๐พ Custard powder: 2 tbsp
๐ Caster sugar: 2 tbsp
Method
๐ฅ Preheat the oven to 180ยฐC (fan). Grease and line a 20 ร 30 cm traybake tin.
To make the sponge
๐ง Beat the butter and sugar together until pale and fluffy.
๐ฅ Add the eggs one by one, whisking well each time. Stir in the vanilla.
๐พ Fold in the flour, then add the milk to loosen into a soft batter.
๐ฐ Spoon into the tin, smooth the top, and bake for 20โ25 minutes until golden and a skewer comes out clean. Cool slightly.
To assemble
๐ Spread the jam evenly over the sponge while still warm.
๐ฅฅ Scatter over the desiccated coconut.
To make the custard
๐พ Mix the custard powder with a little cold milk to form a smooth paste.
๐ฅ Heat the remaining milk in a pan until steaming, then whisk in the custard paste and sugar.
๐ฎ Stir gently until thickened and smooth.
๐ฝ Slice the sponge into squares and serve warm with a generous pour of custard.
Serving Information
โฑ Prep Time: 15 minutes
๐ฅ Cooking Time: 25 minutes
๐ Total Time: 40 minutes
๐ด Servings: 12 squares
๐ฅ Calories: ~300 per square (with custard)
Tips
๐ฅฅ Try strawberry, blackcurrant, or apricot jam for variety.
๐ Add lemon zest to the sponge for a fresh lift.
๐ฅถ Bake the sponge ahead and freeze; just defrost before topping with jam and coconut.
Simple, sweet, and endlessly nostalgic โ this traybake is proof that the classics never lose their charm. ๐๐ฅฅ๐ฎ