Ainsley Harriott jam and coconut sponge with custard recipe on Ainsley’s Food We Love

Ainsley Harriott served up a delicious jam and coconut sponge with custard on Ainsley’s Food We Love.

The ingredients are: 200g soften butter, 200g caster sugar, 3 large eggs, beten, 1 tsp vanilla extract, 200g self raising flour, 100g desiccated coconut and 3tsp of milk.

For the topping: 200g raspberry seedless jam and 25g desiccated coconut.

For the custard; 570g fill fat milk, 60ml double cream, 1/2 tsp vanilla paste, 4 gee yolks, 3 tsp caster sugar and 3 tsp cornflour.




See Ainsley’s recipes in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.

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