Sunday Recipe – School Dinners Jam and Coconut Sponge Squares.

One of my own personal favourites, and as usual so easy you can whip it up yourself or easily cope with small helpers too. My bigger helpers can manage this one on their own. Of course, tray bakes are ideal for school/cubs/scouts/brownies/guides cake requests, but just as good when feeding a hungry horde. If you’re doing this one the proper school dinner way, it MUST be served with a lashing amount of thick custard of choice (try our school dinners pink custard perhaps).

Time to prep – 10 minutes

Time to Bake – 40 minutes

What you need:

  • 8 oz butter
  • 8 oz sugar
  • 10 oz SR flour
  • 2 tsp baking powder
  • 4 eggs
  • Jar of Red jam (Yes it must be red, it’s the rules. Seedless raspberry is best, we think)
  • Pack of Desiccated Coconut

What you do:

  1. Preheat the oven to 180ºC, gas mark 4, Fan 170. Grease and line a roasting tin (mine is approx 20cmx30cm) with greaseproof paper.
  2. Beat the butter and sugar together until light and fluffy – an electric mixer is best for this. Add the eggs one at a time beating well with each addition. If the mixture starts to separate, add a little flour with the egg. Fold in the remaining flour and the baking powder.
  3. Pour the mixture into the tin and level the surface. Bake for 35-40 minutes, until well-risen and golden, and coming away from the sides of the tin.
  4. Turn the cake out of the tin and allow to cool on a wire rack.
  5. Spread your jam of choice over the top of the cake and sprinkle with desiccated coconut.
  6. Cut into individual squares – I usually cut mine in 18.
  7. To be VERY popular, serve while still slightly warm with custard of choice.
  8. Sit back and bask in the glow of approval.

You can see our other school dinners recipes here – the cornflake tart is a very popular choice.

Author: Laura

A 70's child, I’ve been married for a Very Long Time, and appear to have made four children, and collected one large and useless dog along the way. I work, I have four children, I have a dog… ergo, I do not do dusting or ironing. I began LittleStuff back in (gulp) 2004. I like huge mugs of tea. And Coffee. And Cake. And a steaming cone of crispy fresh fluffy chips, smothered in salt and vinegar. #healthyeater When I grow up I am going to be quietly graceful, organised and wear lipstick every day. In the meantime I *may* have a slight butterfly-brain issue.

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31 Comments

  1. This cake has come out perfect every time,
    and the recipe is so easy to follow , not like a lot of the others sites around.
    THANK YOU

    All i need now is a easy recipe for a nice steak pie as i do not eat
    pies from shop’s and never have would love to make my own, so that I know whats in it!!!!!

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    • What size baking tray do you use?

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        • I used my grill pan and removed the handle and lined with grease proof paper

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        • I’ve made this delicious cake several times but the last one for some reason was a really thick cake mixture so if it happens again do I add water or milk

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          • I’d add a little milk to loosen it if it’s really thick, but the texture shouldn’t change too much – maybe there was a hiccup in the flour measuring?

        • Trying mine on Friday … Fingers crossed

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        • Trying mine on Friday … Fingers crossed .we used to have pink custard in school many moons ago

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    • I used lemon curd instead of jam it was delicious .

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      • Oooh, d’you know I’ve never tried it; but I’m a HUGE lemon curd fan, I bet that tastes gooood!

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  2. Wow I had been looking for this recipe for a while and kept coming across lamingtons . I loved this cake at school! Will be making for my son very soon.

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  3. Thank you so much for this recipe. I enjoyed this cake thoroughly in school some 21years ago and just fancied it badly @nine months pregnant. My husband did such a wonderful job, its almost better than school’s!. THANK YOU. Perfect recipe;-)

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    • I’m 8 mnths pregnant and this cake is all I have been able to think about for the past 2 weeks! So glad I have found the recipient. I will be having a go at the weekend :)

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  4. Great recipe but it doesnt say how much it makes or what size tin to use.

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  5. Love this cake so much, I’ve also made this for the residents of an old peoples home & they all remembered it too :0)

    Angie, the recipe states to use a roasting tin, i usually get 18 squares but depends on how large i cut them ;0)

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  6. Love these recipes!! does anyone remember the white custard, pure white I might add… thatvwe had with chocolate sponge?? Xx

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  7. Hi, have you got a recipe for the school sponge ( mint ) ( plain ) ( chocolate )

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  8. what type of flour do you need to use self raising or plain?? I’m guessing it’s properly self raising but just to be sure…

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  9. Hi, is that 20 mins to bake or 35/40?

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    • Oh, good spot, thank you. It’s 35-40 minutes, the 20 minute at the top has been amended!

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  10. What an easy cake too make, although when you add the flour I find it gets very heavy and doughy so I add a few drops of milk to help with the folding in, everyone in the house enjoys this cake plus the dogs x

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  11. I wanted to know what shelve in the oven I have to bake on please

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    • I have a fan oven, it’s been a long time since I cooked on gas! But I’d definitely go for the middle shelf, and keep an eye on it towards the end of the cooking time.

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    • My pleasure – nothing beats it for a comfort eat!

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  12. What size eggs do you use? I just tried medium but it came out like a batter,seemed too thick

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    • I’d say mine are usually large – I keep chickens, so they aren’t size-graded, but I’m guessing they’d rank as large.
      If your mix is a little thick you can loosen with a splash of milk.

      Post a Reply

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