Jam and Coconut Sponge

What was your favourite school dinner dessert? Personally I hated school dinners. I think it was the mashed potato that traumatised me and I’ve never been a fan since. However, the desserts are a different story. I loved them all.

I had a friend who I sat next to every lunch time and we used to swap and she used to have two dinners and I’d have two desserts, so I never had to face an evil dinner. Don’t tell my mum! Haha.

One of my favourites was jam and coconut sponge and this one is a delight. I hope it takes you back down memory lane.

Serves 6

Ingredients

250g self raising flour

250g caster sugar

250g butter

3 large eggs

3 tablespoons milk

2 tablespoons baking powder

2 teaspoons vanilla extract

Topping

approx 4 tablespoons strawberry jam

approx 4 tablespoons desiccated coconut

Method

Preheat oven to 190C / 170C fan.

Grease and line a 28cm x 19cm tin. I use a shallow tray bake one.

Literally add all of your ingredients to your mixing bowl and whisk until you get a smooth dropping consistency from the spoon. I like to whisk with a held held electric whisk for all the old school feels.

Transfer the mixture to your tin and bake in the centre of the oven for approx 30-35 minutes.

Remove from oven, allow to cool in the tin for 10 minutes or so, then transfer to a wire rack to cool. Spread over your jam, sprinkle on your coconut so you’ve got a jammy coconut blizzard. Cut into squares and serve with hot custard.

Tip: Add jam and coconut amounts to your liking, so feel free to add more.