Jam and Coconut Tray Bake with Custard - Ainsley Harriott
Classic Jam and Coconut Tray Bake with Custard—spongy, sweet, and perfect for tea time. Recreate nostalgic school treats at home!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Ingredients
- 200g softened butter
- 200g caster sugar
- 3 large eggs, beaten
- 1 tsp vanilla extract
- 200g self raising flour
- 100g desiccated coconut
- 3 tbsp of milk
- For the Topping
- 200g seedless raspberry jam
- 25g desiccated coconut
- For the Custard
- 570ml full fat milk
- 60ml double cream
- ½ tsp vanilla paste
- 4 egg yolks
- 3 tbsp caster sugar
- 3 tbsp cornflour
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