School Sprinkles Traybake

School Sprinkles Traybake

Total time: 45 minutes
Servings: 12

This recipe for an old school sprinkles traybake from will take you straight back to the school dining hall.

school dinners in the 1960s
1960s School Dinner Hall

My generation mostly remembers school dinners with mixed feelings. You had to tolerate the dinner bit to get to the pudding. If you liked chips or mash, overcooked vegetables and meat of some description, I was never quite sure what it was, you were lucky.

I seem to remember most of my class opting for a packed lunch, we got through a lot of Marmite in our house.

In recent times, school dinners have seen a revolution, with the likes of Jamie Oliver having become involved in an overhaul of the meals.

But some things endure, and a school sprinkles traybake like this one, served with lashings of hot custard are still a firm favourite.

Thinking about school dinners does anyone remember SPAM fritters?


School Sprinkles Tray Bake

Back to school dinners with a classic old skool pudding
4.84 from 6 votes
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Course: Dessert, Party Food
Cuisine: 🇬🇧 British
Diet: Vegetarian Diet
Keyword: baked, British, cake, party
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Calories: 552kcal
Author: Ohlaliving


Sponge Cake

  • 300 g butter
  • 300 g caster sugar
  • 300 g self raising flour
  • 5 eggs large
  • 95 ml milk
  • 1 tsp vanilla essence


  • 400 g icing sugar
  • 8 tbsp milk
  • 50 g sprinkles


For the cake:

  • Preheat the oven to 160°C / 325°F or Gas Mark 3.
  • Line a 30cm x 23 cm x 3.5cm square tin with greaseproof paper. Set aside.
  • For a soft and spongy cake make sure that you have left the butter in room temperature.
  • Cream the butter and sugar together until smooth. Add the eggs one by one and mix well.
  • Once all the eggs have been added, add in the flour using 2 tablespoons at a time to make sure the mixture is smooth.
  • Add in the milk and vanilla essence and mix well.
  • Pour the sponge cake mixture into the tray and bake for around 25-30 minutes.
  • Keep an eye on the cake until it turns golden brown. You can see if the cake is done by sticking a toothpick or a knife into the middle of the cake. If it comes out clean then your sponge cake is done. Leave the cake to cool in the tin for about 15 minutes before turning it out onto a wire rack.

For the icing:

  • Once the cake has fully cooled down, make the icing by adding the milk into the icing sugar.
  • Add half of the milk first to test the consistency. I like my icing to be quite thick, once the icing is done pour it into the middle of the cake and spread carefully with a spatula. Let the icing run along the sides of the cake for effect. Then add the sprinkles!


Serve with loads of custard!


Calories: 552kcal | Carbohydrates: 81g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Fiber: 1g | Sugar: 62g

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Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:


  1. This recipe is perfect thank you so much 🙂

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