Wednesday, 18 May 2016

Nuts about jam sponge

For me school dinners were always about one thing and one thing only .. what's for pudding ??  My favourites were either cornflake tart or the classic jam & coconut sponge with a load of custard. Ive already blogged my recipe for cornflake tart here, so today it's the turn of my other favourite. It's one of the easiest and quickest desserts going and definite crowd pleaser 

To serve 6-8 people you will need :

6oz margarine (softened ) *
6 oz self raising flour
6 oz caster sugar
3 medium eggs*

for the sugar syrup
3 tablespoons sugar
3 tablespoons hot water ( preferably freshly boiled )

for the topping:
3-4 tablespoons  raspberry jam
desiccated coconut 

  • Start by preheating your oven at 180c ( fan assisted ) and grease and line a 7 inch square tin
  • Place all the ingredients for the cake in a bowl and with an electric hand whisk or in a freestanding mixer if you have one. Whisk the ingredients together at a slow speed till everything is well combined, speed up the whisk a little and whisk for a further 2-3 minutes. The mixture should be smooth and lighter in colour.
  • Pour the mixture into the greased tin and bake for 40-45 minutes or until the cake springs back when lightly touched and the sides are slightly coming away from the tin or inserted skewer comes out clean.
  • Put the cake to the side and leave to cool slightly 
  • While the cake cools, make the sugar syrup by simply mixing the sugar and water together in a cup or small bowl. If you find that there are a few stubborn grains that just won't mix in, pop the mixture in the microwave for about 10-15 seconds- don't let it come to the boil as you don't want it to crystallise 
  • When the cake is cool to the touch, remove the cake and place onto a suitable plate. With a pastry brush, brush the sugar syrup all over the top and sides. You won't need all the syrup, just use enough to give the cake an even coat.
  • Finally warm the jam for a few seconds in a plate in the microwave, ( just to make it easier to spread) and spread all over the top of the cake with a knife. Finish off with a sprinkling of desiccated coconut & serve with lashings of custard 

* ensure that the eggs and margarine are at room temperature, as this helps in getting a lighter and fluffier cake batter and a better rise all over.

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