Old-School Jam And Coconut Sponge With Custard
A light, fluffy sponge layered with sweet jam and topped with desiccated coconut, served with smooth, homemade custard. This comforting British classic is simple, nostalgic, and always satisfying.
Ingredients
For the Sponge
- 200 g unsalted butter softened
- 200 g caster sugar
- 4 large eggs
- 200 g self-raising flour
- 2 tbsp whole milk
- A small pinch of salt
- 150 g strawberry or raspberry jam
- 30 g desiccated coconut
For the Custard
- 600 ml whole milk
- 2 tbsp custard powder
- 2 –3 tbsp granulated sugar to taste
- 1 tsp vanilla extract optional
Instructions
- Preheat the oven to 180°C (fan). Grease and line a baking tin with parchment paper. Cream butter and sugar until pale and fluffy, then beat in the eggs one at a time. Sift in flour and salt, fold gently, and stir in milk to loosen the batter.
- Pour into the prepared tin and bake for 25–30 minutes, until golden and springy. Let it cool for 10 minutes.
- While still slightly warm, spread a layer of jam over the top and sprinkle evenly with desiccated coconut. Let it cool completely before slicing into squares.
- Mix custard powder and sugar with a little cold milk to form a smooth paste. Warm the remaining milk until steaming, then whisk in the paste. Return to the pan and stir gently until thickened. Add vanilla if desired.
- Serve the sponge warm with creamy custard and enjoy every soft, sweet bite.