What are the ingredients in the old fashioned jam and coconut sponge?

This pudding uses basic pantry staples: butter, sugar, eggs, self-raising flour, a splash of milk, and a pinch of salt for the sponge. It’s topped with fruit jam and desiccated coconut, then served with creamy custard made from milk, custard powder, sugar, and vanilla.

What is the secret to a tender coconut cake?

The key is proper technique: cream the butter and sugar until fluffy, add eggs gradually, fold in sifted flour gently, and bake at the correct temperature. A spoonful of coconut milk can also boost flavor and moisture.

How long does jam and coconut sponge last?

When stored in an airtight container in the fridge, it lasts up to three days. Reheat slices gently before serving to bring back that fresh-baked taste. Custard should also be refrigerated and reheated slowly to avoid lumps.

What are common mistakes when baking sponge cake?

Typical mistakes include overmixing the batter, using cold ingredients, baking at the wrong temperature, or under/overbaking. These errors can lead to a dense, dry, or uneven sponge.

Old School Jam and Coconut Sponge with Custard

Name: old school jam and coconut sponge with custard: A Nostalgic British Classic
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: British
Ingredients: 3 cups all-purpose flour (360g); 1 cup bread flour (120g); 1 tablespoon active dry yeast (9g); 3/4 cup warm water (180ml); 1/2 cup warm milk (120ml); 1/4 cup melted butter (60g); 1 egg (for dough); 1 egg (for egg wash); 1 cup finely diced onion (150g); 1 cup cheddar cheese, grated (100g); 1/2 cup Parmesan cheese, grated (50g); 1 teaspoon paprika (2g); Salt, to taste (about 1 tsp or 5g)

Ingredients

Scale

3 cups all-purpose flour (360g)

1 cup bread flour (120g)

1 tablespoon active dry yeast (9g)

3/4 cup warm water (180ml)

1/2 cup warm milk (120ml)

1/4 cup melted butter (60g)

1 egg (for dough)

1 egg (for egg wash)

1 cup finely diced onion (150g)

1 cup cheddar cheese, grated (100g)

1/2 cup Parmesan cheese, grated (50g)

1 teaspoon paprika (2g)

Salt, to taste (about 1 tsp or 5g)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 180°C (160°C fan). Grease and line a 30×20cm rectangular tin.

2. Beat together butter and sugar until pale and fluffy.

3. Add eggs one by one, mixing well after each addition.

4. Sift flour and salt, fold gently, then stir in milk for a smooth batter.

5. Pour into the tin, level, and bake for 25–30 minutes until golden and springy.

6. Cool for 10 minutes, spread jam over the warm sponge, and sprinkle with coconut.

7. For custard: mix custard powder and sugar with a little cold milk to form a paste. Heat remaining milk, stir in paste, and cook until thickened. Add vanilla if using.

8. Slice sponge into squares and serve with custard poured over.

Notes

Seedless jam gives a smooth finish.

Bake the sponge a day ahead for easy reheating.

Add coconut milk to the batter for stronger flavor.

Store leftovers in the fridge for up to 3 days.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: British
Diet: Vegetarian

Nutrition

Serving Size: 1 slice with custard
Calories: 340
Sugar: 25g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 1g
Protein: 6g
Cholesterol: 65mg

Ingredients

Instructions

Notes

Nutrition

Adblock Detected