Jam-coconut-sponge-pink-custard

Jam & coconut sponge with pink custard

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

By , 06 March 2018

(47 votes)

Jam & coconut sponge with pink custard
  • 45 Mins

  • Serves: 15

Nutritional Info
Each 110g serving contains
  • Energy

    985KJ

    235KCAL

    12%
  • Fat

    7.7g

    med

    11%
  • Saturates

    2.9g

    med

    15%
  • Sugars

    23.1g

    med

    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
  • Preheat the oven to 180C/160C Fan/Gas 4.

  • Grease a 30 x 18cm rectangular cake tin and line with baking paper.

  • Put the sunflower spread, sugar, flour and eggs into a large bowl and beat together until creamy and well combined.

  • 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.

  • Stir the jam in a bowl to loosen, then spread over the cake while still warm and sprinkle with the coconut.

  • Mix the colouring gel into the custard until you have a light pink colour then gently heat through.

  • Cut the sponge into squares and serve with a jug of the pink custard to pour over.