About this recipe:This dessert will bring back the memories of your school days. It's the classic school dinner dessert. A pastry case is spread with raspberry jam, topped with custard and sprinkled with desiccated coconut.
575ml full-fat milk
1 sheet ready-rolled shortcrust pastry
3 tablespoons raspberry jam
3 tablespoons custard powder
1 teaspoon vanilla extract
5 tablespoons desiccated coconut
4 tablespoons caster sugar, divided
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Line a 24cm round baking tin with pastry. Prick the base with a fork. Lay a sheet of baking parchment on top and top with dried beans. Bake in preheated oven for 20 minutes. Remove the beans and baking parchment and let cool.
Meanwhile, make the custard. Place milk, custard powder, 2 tablespoons sugar and vanilla extract into a pan, stir until smooth and gently heat until thick. Set aside to cool slightly.
Spread jam over pastry case and sprinkle with half the coconut. Pour in custard, sprinkle with coconut and remaining sugar. Chill until ready to serve.