Ah! You’re thinking of a classic British traybake dessert—soft sponge layered with jam and coconut, topped with creamy pink custard. Here’s a traditional-style recipe for Jam and Coconut Sponge Squares with Pink Custard:
Ingredients
For the Sponge:
- 200g (1 cup) unsalted butter, softened
- 200g (1 cup) caster sugar
- 4 medium eggs
- 200g (1 2/3 cups) self-raising flour
- 1 tsp vanilla extract
- 2–3 tbsp milk (if needed)
For the Topping:
- 4–5 tbsp raspberry or strawberry jam
- 50g (1/2 cup) desiccated coconut
For the Pink Custard:
- 500ml (2 cups) whole milk
- 2 tbsp caster sugar
- 2 tsp custard powder (or cornstarch + pinch of turmeric for color)
- A few drops of red or pink food coloring (optional for bright pink)
- 1 tsp vanilla extract
Instructions
1. Bake the Sponge:
- Preheat oven to 180°C (350°F).
- Grease and line a square baking tin (about 20cm / 8 inch).
- Cream butter and sugar until pale and fluffy.
- Beat in eggs one at a time with a spoonful of flour to prevent curdling.
- Fold in remaining flour and vanilla. Add milk if batter is too thick.
- Pour into prepared tin and bake for 20–25 minutes, or until a skewer comes out clean. Let cool.
2. Add Jam and Coconut:
- Spread jam evenly over the cooled sponge.
- Sprinkle desiccated coconut generously on top.
3. Make the Pink Custard:
- In a saucepan, mix custard powder, sugar, and a splash of milk to make a smooth paste.
- Heat remaining milk until just boiling, then stir into custard paste.
- Cook gently, stirring constantly, until thickened.
- Add vanilla and a few drops of pink/red food coloring.
4. Assemble:
- Pour the warm pink custard over the jam and coconut layer.
- Allow to cool fully, then chill in the fridge for 1–2 hours.
- Cut into squares and serve.
💡 Tips:
- For extra flavor, use homemade berry jam.
- Toast the coconut lightly for a nutty flavor.
- For a firmer custard layer, use slightly more custard powder.
If you want, I can also give a shortcut version that’s just as delicious, using store-bought custard and pre-made sponge to save time but keep that classic British taste.
Do you want me to give that shortcut version?
