Sunday Recipe – School Dinners Jam and Coconut Sponge Squares.

Posted on 20 Mar 2011 | 3 comments

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 – 20 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 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 small cakes.
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.

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