You’ll Need
120g softened butter
1 tsp vanilla extract
120g caster sugar
2 tbsp whole milk
2 eggs
5 tbsp seedless raspberry jam
120g self-raising flour
45g desiccated coconut
To Finish
Extra jam, warmed
Extra desiccated coconut
Optional But Dangerous
Pink custard
Vanilla ice cream
Method
Preheat the air fryer to 155°C and line a 15cm square tin.
Beat the butter and caster sugar until pale and creamy.
Beat in the eggs one at a time.
Fold in the flour, vanilla and milk without overmixing.
Spread the batter into the tin and cover loosely with foil.
Air fry for 14 minutes, remove the foil, then cook for 4-6 minutes until golden and a skewer comes out clean.
Cool for 10 minutes, spread with warm raspberry jam and shower with coconut.
Slice into squares once the topping has settled.
Lad Tip: Pink custard is optional only in the legal sense. If you are chasing proper school-pudding nostalgia, make a jug and stop pretending.