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Sultana & Coconut Traybake with homemade Custard

30-35 mins Cook
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This easy Sultana and Coconut Traybake is soft, buttery and full of flavour. Studded with Gem Gourmet sultanas, Gem desiccated coconut and other Gem essentials, it’s a simple, comforting bake that’s perfect served on its own or with custard for dessert.

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Sultana & Coconut Traybake with homemade Custard

Sultana & Coconut Traybake with homemade Custard

katrina
prep time
15 mins
cooking time
30-35 mins
servings
15
total time
50 mins

Equipment

  • 9 x 12” (33”) baking tray

Ingredients

  • For the Traybake:

  • 200g butter, softened

  • 200g Gem caster sugar

  • 1 tsp Gem icing powder, for dusting

  • 4 eggs

  • 180g Gem self-raising flour

  • 1 tsp Gem baking powder

  • 80g Gem Gourmet sultanas

  • 30g Gem desiccated coconut

  • 50ml milk

  • 20g Gem flaked almonds

  • For the Custard:

  • 100ml double cream

  • 350ml milk

  • 2 egg yolks

  • 1½ tbsp Gem cornflour

  • 100g Gem caster sugar

  • 1 tsp vanilla extract

Instructions

1

Traybake

1. Preheat the oven to 180°C / 160°C fan / gas mark 6. 
2. Line a traybake tin with baking parchment.
3. Beat the butter and caster sugar together until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Sift in the self-raising flour and baking powder.
6. Add the Gourmet sultanas, desiccated coconut and milk.
7. Mix until fully combined, scraping down the sides of the bowl as needed.
8. Spoon into the prepared tin, level the surface and sprinkle with flaked almonds.
9. Bake for 25–30 minutes, until golden and a skewer inserted into the centre comes out clean.
10. Cool in the tin for 10 minutes, then transfer to a wire rack and cut into squares.
11. Dust with icing sugar before serving.
2

Custard

1. Gently warm the milk and double cream in a saucepan. Do not boil. Remove from the heat.
2. In a large bowl, whisk together the egg yolks, Gem cornflour and Gem caster sugar until smooth.
3. Gradually whisk in the warm milk mixture to prevent lumps.
4. Return the mixture to the saucepan and cook over a medium heat, stirring constantly.
5. After a few minutes, the custard will thicken and bubble.
6. Remove from the heat, stir in the vanilla extract and serve.

Notes

1. Soak the Gem Gourmet sultanas in hot tea for 10 minutes, then drain well before baking for extra juiciness.
2. If the custard thickens too much, whisk in a splash of warm milk to loosen.
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