Coconut and Jam Sponge Cake Slices

When I was little, I used to love those little slices of cake, that were covered in jam and sprinkled with coconut. Recently I have tried to find out what they were called, as I remember they used to have a specific name for them, but no one has been able to answer my question! Therefore, for the purpose of this blog, they have now adopted the rather simplistic name of 'Coconut and Jam Sponge Cake Slices' ...catchy ey?!

Anyway, this is a very simple recipe for a traditional classic cake. Hence, I have decided that it will be the prefect sweet treat to take into school for the lovely ladies this week. 

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Ingredients


(I used my roasting tin 23cm square, makes 16 BIG cakey cubes)

8oz Butter
8oz Caster Sugar
10oz Self Raising Flour
2tsp Baking Powder
2tsp Vanilla Extract
4 Eggs
4tbsp Milk
4-6tbsp Jam (I used raspberry)
A good sprinkling of Dessicated Coconut

1. Preheat the oven to 160degreesC and line the base of your cake tin.

2. Place the butter and sugar into a large mixing bowl and cream until soft and smooth.

3. Sift in the flour and baking powder and mix with a wooden spoon.

4. In a jug, beat the eggs, add the milk and drop in the vanilla extract. Pour into the dry ingredients and stir thoroughly until it resembles a smooth cake mix.

5. Pour into the cake tin and place in the oven. Bake for around 45mins or until firm to the touch and golden brown. 

6. Allow to cool in the tin for around 15mins then remove and place on a wire rack. Allow to cool completely.

7. When the cake is completely cool, evenly spread the jam all over the top of the sponge.

8. Scatter/sprinkle on the dessicated coconut to give a snowy effect. Make sure all of the jam is covered in coconut.

9. Cut into around 25 squares.

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This has to be one of my favourite, simple, child friendly cakes! The sponge is super soft and crumbly, the jam smooth and sweet and the coconut is fab at adding a different texture and a creamy after taste. Simply made, simply yummy! This recipe is so simple, that to not try it would be a travesty.

The important bit is making sure you get the right ratio of sponge : jam : coconut so that when you cut your cubes, you can see the lovely different layers. Maybe that's one thing I would improve if I were to do it again - less sponge, although Andy wolfed it down, so don't think he particularly minded!!

Bon Appetit!!

Chocolate Fudge Brownie Pudding

I always remember being really jealous of all the children at school who got to have school dinners (not that our school dinners were particularly fab or anything) but because they would always get some form of sweet, hot, pudding!! Whether it was rice pudding and jam, jam roly poly or chocolate sponge and custard. The smell of the rich chocolate sponge and thick, creamy custard was one that I spent most lunchtimes dreaming of. This is a classic pudding for days when you fancy something just that little bit more special and nostalgic. Warms you from the inside out.

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Ingredients

(Serves 2)

Sponge                                         Sauce

2oz butter                                     1/4 pint water

2oz caster sugar                          1.5oz brown sugar

1 egg                                            1.5 tbsp cocoa

30z self raising flour

1 tbsp cocoa

1 tbsp milk

1. Preheat the oven to 180degreesC. Grease an oven proof dish (I used a casserole dish, but you can use a cake tin if you prefer).

2. Cream the butter and caster sugar in a mixing bowl until creamy. Beat in the egg and one tbsp of flour. Wait until this mixture is combined and then sift in the rest of the flour and cocoa powder. Pour and spread the mixture into the base of your greased oven proof dish.

3. Place the brown sugar, cocoa powder and water into a saucepan and heat slowly. Stir continuously until you can feel all of the sugar has dissolved and there is a thin sauce like consistency to the syrup.

4. Now, here is for the weird bit - pour the liquidy sauce OVER the cake mix. As the cake bakes and rises the sauce will soak into the sponge and end up underneath the pudding. It will look a bit odd and maybe some of the spong mixture will begin to flake off, but it will all come together in the end. Bake in the oven for 45mins or until the pudding has risen through the sauce and is cake like. Some of the sauce may still be visible - do not continue to cook despite this or the sponge will dry out.

5. Best served warm with either custard, ice cream or pouring cream.

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This pudding is completely effortless to make and can easily be made very last minute. Simply double the recipe to make enough for a family of 4 (or enough for seconds!) The smell of chocolate cake baking throughout the house is divine, although do not eat just before bed - it's a very stodgy pudding and will feel quite heavy especially if served with a PINT of custard (whooops, I admit, I have an OBSESSION with custard!)

Bon Appetit!!