Jam and Coconut Sponge with Custard

Jam and Coconut Sponge with CustardMakes 12 squares

• 200g softened butter

• 200g Caster Sugar

• 3 Large Eggs, beaten

• 1 tsp vanilla extract

• 200g Self Raising Flour

• 100g Desiccated Coconut

• 3tbsp of milk

Topping:

• 200g Raspberry seedless Jam

• 25g desiccated coconut

Custard:

• 570ml full fat milk

• 60ml double cream

• ½ tsp vanilla paste

• 4 egg yolks

• 3 tbsp caster sugar

• 3 tsbp cornflour

Method

Preheat the oven to 180c/160Cfan/Gas4.  Grease and line a baking tin 25cmx22cmx 4cm deep.

Cream together the butter and sugar until light and fluffy. Gradually add the beaten egg,beating well after each addition. Add the vanilla extract and stir. Fold in the flour and coconut. Add the milk and mix till combined.

Pour the mixture into the prepared tin and bake for 25-30 minutes until it is risen and springy to the touch.

Give the jam a good mix to loosen it and while the sponge is still warm spread the jam over the surface. Sprinkle with the coconut.

To make the custard, heat the milk until it just begins to boil. In a bowl, whisk togetherthe cream, vanilla paste, egg yolks, sugar and cornflour. Pour the hot milk onto the egg mix and whisk. Return the mixture to the pan and over a low heat stir continuously until it thickens and coats the back of a spoon.

Cut the coconut sponge into squares and serve with the custard.