Recipes
Recipes

Jam & coconut sponge with pink custard

Fruity sponge with a big dollop of pink custard — the crowning glory of school dinner puddings

Fruity sponge with a big dollop of pink custard — the crowning glory of school dinner puddings

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(207 votes)
Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 15

Cooking Time

Price: 15p per serving

Nutritional Information

Each 110g serving contains

Energy
985kj
235kcal
12%
Fat
7.7g
Med
11%
Saturates
2.9g
Med
15%
Sugars
23.1g
High
26%
Salt
0.36g
Med
6%
of your reference intake.
Typical energy values per 100g:
895kj/214kcal

Ingredients

225g Asda Light Sunflower Spread

225g caster sugar

225g self-raising flour

4 medium eggs

200g Asda Reduced Sugar Raspberry Jam

25g desiccated coconut

500g carton Asda 30% Less Fat Ready To Serve Custard

2 or 3 drops red food colouring gel

Method

1
Preheat the oven to 180C/160C Fan/Gas 4.
2
Grease a 30 x 18cm rectangular cake tin and line with baking paper.
3
Put the sunflower spread, sugar, flour and eggs into a large bowl and beat together until creamy and well combined.
4
Pour the mixture into the cake tin. Bake for 25-30 minutes, or until the top springs back when lightly pressed. Remove from the oven and allow to cool slightly.
5
Stir the jam in a bowl to loosen, then spread over the cake while still warm and sprinkle with the coconut.
6
Mix the colouring gel into the custard until you have a light pink colour then gently heat through.
7
Cut the sponge into squares and serve with a jug of the pink custard to pour over.