Old School Jam and Coconut Sponge Pudding
A nostalgic British school-dinner classic featuring a light, fluffy vanilla traybake sponge smothered in sweet raspberry jam and dusted generously with desiccated coconut, served warm with rich pink custard.
Ingredients
- • 200g unsalted butter, softened
- • 200g golden caster sugar
- • 4 large free-range eggs, beaten
- • 200g self-raising flour
- • 1 tsp baking powder
- • 1 tsp pure vanilla extract
- • 2 tbsp whole milk
- • 200g seedless raspberry or strawberry jam, warmed
- • 50g desiccated coconut
- • Warm vanilla custard to serve
Preparation Steps
Preparation: Preheat oven to 180°C (160°C fan) / Gas Mark 4. Grease and line a 20x30cm rectangular baking tray with baking parchment.
Batter: Cream the softened butter and caster sugar together in a stand mixer until pale and fluffy (about 4-5 minutes). Beat in the eggs one by one, adding a spoonful of flour with each to prevent curdling.
Folding: Sift in the remaining flour and baking powder, adding vanilla extract and milk. Gently fold together until smooth and glossy.
Baking: Spread the batter evenly into the prepared tin. Bake for 25 to 30 minutes until golden brown, springy to the touch, and a skewer comes out clean.
Finishing: Warm the jam gently in a pan, then brush or spread generously over the hot sponge. Scatter with desiccated coconut to coat completely. Cool slightly, slice into squares, and serve with hot custard.