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
(207 votes)
Cook: 45 Mins
Serves: 15
Price: 15p per serving
Nutritional Information
Each 110g serving contains
Energy
985kj
235kcal
985kj
235kcal
12%
Fat
7.7g
7.7g
Med
11%
11%
Saturates
2.9g
2.9g
Med
15%
15%
Sugars
23.1g
23.1g
High
26%
26%
Salt
0.36g
0.36g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
895kj/214kcal
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.