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Traybakes

Chocolate Traybake

Posted on February 14, 2018 in Traybakes

This cake is another story. It is absolutely, without a doubt, The Best Chocolate Traybake. Ever. It’s super moist beyond imagination, chocolatey and rich.

The sponge is so soft and deeply flavoured. The icing is silky and yet a little bit fudgy. Then the sprikles, well, do you really need an excuse for sprinkles?

Chocolate Traybake
Serves 16
Rich chocolate sponge topped with a silky chocolate frosting and topped with heart sprinkles, this cake is just the thing to whip up quickly for any type of celebration.
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Prep Time
20 min
Cook Time
20 min
Total Time
1 hr
Prep Time
20 min
Cook Time
20 min
Total Time
1 hr
284 calories
38 g
57 g
14 g
4 g
8 g
92 g
105 g
22 g
1 g
5 g
Nutrition Facts
Serving Size
92g
Servings
16
Amount Per Serving
Calories 284
Calories from Fat 121
% Daily Value *
Total Fat 14g
21%
Saturated Fat 8g
42%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 57mg
19%
Sodium 105mg
4%
Total Carbohydrates 38g
13%
Dietary Fiber 1g
5%
Sugars 22g
Protein 4g
Vitamin A
9%
Vitamin C
0%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
FOR THE CAKE
  1. 125 ml full fat milk
  2. 2 tsp white wine vinegar
  3. 250 ml water
  4. 200g soft unsalted butter
  5. 20 g best-quality cocoa powder
  6. 200g caster sugar
  7. 1 tsp bicarbonate of soda
  8. 1 pinch of salt
  9. 300g plain flour
  10. 2 large eggs
  11. 1 tspvanilla extract
FOR THE ICING
  1. 50g soft unsalted butter
  2. 3 tbsp full fat milk milk
  3. 2 tbsp cocoa powder
  4. 150g icing sugar
  5. 1 tsp vanilla extract
TO DECORATE
  1. sprinkles of your choice
Instructions
  1. Preheat the oven to 180ºC and grease and line a shallow 13 x 9 inch roasting tin. Measure out the milk in a jug big enough to take the eggs later as well, and add the vinegar. Stir and leave while you get on with the rest of the cake.
  2. Into a heavy-based saucepan pour the water, then spoon or slice in the butter, and add the cocoa and put over a medium heat - stirring occasionally with a wooden spoon until the butter melts and the cocoa dissolves. Remove from the heat.
  3. Measure the sugar, bicarb, salt and flour into a bowl, and fork to mix.
  4. Add the eggs and vanilla to the ‘buttermilk’ in its jug and whisk well to combine. The eggs should be fully incorporated.
  5. Now, add the dry ingredients to the slightly cooled pan of chocolate mixture, beating well with a wooden spoon or a little whisk, followed by the jugful of wet ingredients. Keep on beating until everything is smoothly combined and pour into the prepared tin and place on a middle rack in the preheated oven.
  6. Measure out everything you need for the icing, but do not mix together until the cake is just out of the oven as the icing sets quickly and the cake needs to be iced while it’s still hot. Make sure your decorations are to hand, too.
  7. The cake needs 20 minutes but it’s always wise to start testing earlier, as ovens do vary. When a cake tester comes out clean, it’s cooked. Sit tin on a wire rack.
  8. To make the icing, melt the butter, milk and cocoa in a medium-sized saucepan over a low to medium heat, keep stirring with a small whisk and do not let boil.
  9. Once everything is melted and smooth, take the pan off the heat and whisk in the icing sugar and vanilla. Keep whisking till all is glossily amalgamated, and a good consistency to cover the cake. Immediately, pour over the waiting cake, spreading it out with a little spatula as you need. Without further ado, add whatever decorations you desire and leave in tin to cool before cutting into shallow squares.
Notes
  1. Make sure all your ingredients are at room temperature before your start.
Adapted from Nigella Lawson
beta
calories
284
fat
14g
protein
4g
carbs
38g
more
Adapted from Nigella Lawson
Forever Baking . . . http://www.foreverbaking.co.uk/
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Custard Cream Blondies

Posted on June 19, 2017 in Traybakes

For those of you not in the know, blondies are basically brownies but with white chocolate and brown sugar instead of dark chocolate and coco powder. If you have a sweet tooth, you will love these.

This recipe has a mixture of my two favourite things custard cream biscuits AND white chocolate. 

They are so chewy and absolutely scrumptious, just be sure not to over bake!

Blondies and brownies are always so delicious and this recipe is perfect for the next time you’re entertaining. Serve by itself or with ice cream… either way I’m sure it will go down well! 

Custard Cream Blondies
Serves 16
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
958 calories
43 g
314 g
86 g
8 g
53 g
300 g
101 g
24 g
0 g
28 g
Nutrition Facts
Serving Size
300g
Servings
16
Amount Per Serving
Calories 958
Calories from Fat 754
% Daily Value *
Total Fat 86g
132%
Saturated Fat 53g
267%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 25g
Cholesterol 314mg
105%
Sodium 101mg
4%
Total Carbohydrates 43g
14%
Dietary Fiber 0g
2%
Sugars 24g
Protein 8g
Vitamin A
55%
Vitamin C
2%
Calcium
20%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 175g butter
  2. 200g light muscovado sugar
  3. 125g golden caster sugar
  4. 4 tablespoons custard powder
  5. 2 large eggs
  6. 2 teaspoons vanilla extract
  7. 250g self-raising flour
  8. Custard creams 16 (roughly chopped)
  9. 100g white chocolate (chopped into small chunks)
Instructions
  1. Heat your oven to 180C/Fan 160Cand grease and line a 20x20cm tin with baking paper.
  2. Melt the butter, both sugars and custard powder gently in a large saucepan. Chop the custard creams and the white chocolate. When the sugar mixture is smooth take off the heat and leave to cool for 5 minutes.
  3. Stir in the eggs, one at a time until smooth, followed by the vanilla and flour. Quickly stir in two-thirds of the broken custard creams followed by the chocolate chunks, and scrape into your tin. Pour the mixture into the tin and scatter over the remaining biscuit bits and bake for 30 minutes until golden and set on top.
  4. Cool the blondies in the tin before cutting into squares.
beta
calories
958
fat
86g
protein
8g
carbs
43g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Honey Nut Cornflake and Butterscotch Slices

Posted on April 15, 2017 in Traybakes

An Easter bake with a crunchy base of hobnobs and honey nut cornflakes, a smooth layer of sweet butterscotch and a layer of pure milk chocolate. 

These bars have a lot of good things going for them. They’re all about my three favorite things: quick, easy, and delicious. 


These cornflake slices are simple and pleasantly irresistible! They are made better with a top layer of dairy milk melted chocolate.

The combined crunchy textures of the cornflakes, soft butterscotch and pure milk chocolate can be tasted in each and every bite of the slice. 

Treat yourself to this tasty slice when you relax with a cup of tea later this afternoon.

 

Honey Nut Cornflake and Butterscotch Slices
Serves 16
An Easter bake with a crunchy base of hobnobs and honey nut cornflakes, a smooth layer of sweet butterscotch and a layer of pure milk chocolate.
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Prep Time
20 min
Cook Time
55 min
Prep Time
20 min
Cook Time
55 min
359 calories
31 g
54 g
25 g
5 g
14 g
76 g
164 g
27 g
1 g
10 g
Nutrition Facts
Serving Size
76g
Servings
16
Amount Per Serving
Calories 359
Calories from Fat 220
% Daily Value *
Total Fat 25g
39%
Saturated Fat 14g
68%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 54mg
18%
Sodium 164mg
7%
Total Carbohydrates 31g
10%
Dietary Fiber 2g
6%
Sugars 27g
Protein 5g
Vitamin A
10%
Vitamin C
0%
Calcium
9%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cornflake base
  1. 200g salted butter
  2. 200g Hobnobs, whizzed in a food processor to fine crumbs
  3. 125g Honey nut cornflakes
For the butterscotch fudge
  1. 175ml evaporated milk
  2. 150g light-brown sugar
  3. 45g butter
  4. ¼ teaspoon salt
  5. 50g icing sugar
  6. 1 teaspoon pure vanilla extract
For the topping
  1. 400g good quality milk chocolate
  2. Mini eggs
  3. 2 flakes
Instructions
  1. Heat the oven to 200C/fan 180C/gas 6. Line a 22cm square tin with baking paper. Melt 100g of the butter and stir through with the Hobnob crumbs and the cornflakes, crushing them slightly. Push the mixture into the base of the tin with the back of a wooden spoon to create a firm, flat base. Bake for 10 minutes on a high shelf, then cool completely.
  2. For the butterscotch fudge bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236F/114C on a sugar thermometer, about 8 minutes.
  3. Transfer to a bowl, and beat in confectioners' sugar on low speed with an electric hand mixer. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add the vanilla.
  4. Spread mixture on top of the cornflake base and put into the fridge while you melt the chocolate.
  5. Break up the chocolate and put in a large heatproof bowl set over a pan of simmering water, stirring occasionally. Once melted pour and spread over the butterscotch. Return to the fridge and allow to set for an hour. Remove from fridge and cut into slices. I topped mine with easter eggs and crushed flakes.
beta
calories
359
fat
25g
protein
5g
carbs
31g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Pistachio and Apricot Flapjacks

Posted on October 10, 2015 in Traybakes

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This sticky sweet traybake has all the normal ingredients for flapjacks but with the added flavours of crunchy pistachio, sweet apricot and chewy caramel. 

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Flapjacks make a great breakfast if you’re in a hurry, and the best thing about them is that you can put any choice of fruit you like in them. Feel free to use other fruits, nuts, chocolate chips and seeds. 

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These tasty flapjacks have several flavours that work together perfectly to produce a chewy, fruity, nutty flapjack…This bake never seems to last long in my kitchen. 

 

Pistachio and Apricot Flapjacks
Serves 12
This sticky sweet traybake has all the normal ingredients for flapjacks but with the added flavours of crunchy pistachio, sweet apricot and chewy caramel.
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316 calories
46 g
27 g
14 g
5 g
7 g
74 g
11 g
15 g
0 g
6 g
Nutrition Facts
Serving Size
74g
Servings
12
Amount Per Serving
Calories 316
Calories from Fat 118
% Daily Value *
Total Fat 14g
21%
Saturated Fat 7g
35%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 27mg
9%
Sodium 11mg
0%
Total Carbohydrates 46g
15%
Dietary Fiber 3g
13%
Sugars 15g
Protein 5g
Vitamin A
33%
Vitamin C
2%
Calcium
5%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 350g rolled oats
  2. 125g dried soft apricots, roughly chopped
  3. 40g pistachios, roughly chopped
  4. 150g melted butter
  5. 125g demerara brown sugar
  6. 100g golden syrup
Instructions
  1. Preheat the oven to 160C. Place the oats, chopped apricots and chopped pistachios into a large bowl, and set aside.
  2. Place the butter, sugar and syrup into a saucepan and heat over a low heat until melted and bubbling. Carefully poor this mixture over the dry ingredients and stir to combine.
  3. Tip the mixture into the prepared tin and press down firmly using the back of a spoon. Bake in the preheated oven for 30-40 minutes, until golden brown.
  4. Allow to cool in the tin for 20minutes, then mark the flapjack into squares. This will make it a lot easier to cut once completely cool. Once cold turn the flapjack out of the tin and cut into portions following the marks.
beta
calories
316
fat
14g
protein
5g
carbs
46g
more
Adapted from Sainsbury's Magazine
Forever Baking . . . http://www.foreverbaking.co.uk/

Butterscotch Rice Krispie Bars

Posted on April 22, 2015 in Traybakes

IMG_9482

Chewy rice krispie slice with butterscotch fudge, crushed honeycomb, sea salt and dipped in chocolate. 

IMG_9484

I stumbled across these beauties on the talented Amelia’s Instagram. Amelia’s bakes are amazing and not only look so tasty, she decorates most of her bakes and cakes in the most beautiful edible flowers. Who would of thought that there were so many pretty flowers you can eat!

Anyway back to these incredible slices of yumminess. If your a fan of buttery rice krispie treats you will be blow away with these. Not only are the rice krispie slices made up of honey, butter and golden syrup yet they are then topped off with a rich butterscotch fudge and if thats not enough they are then sprinkled with homemade honeycomb and dipped in melted chocolate! 

IMG_9479

IMG_9480

Butterscotch Rice Krispie Bars
Serves 12
Butterscotch Rice Krispie Bars
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
375 calories
61 g
39 g
14 g
3 g
9 g
111 g
297 g
47 g
1 g
5 g
Nutrition Facts
Serving Size
111g
Servings
12
Amount Per Serving
Calories 375
Calories from Fat 124
% Daily Value *
Total Fat 14g
22%
Saturated Fat 9g
44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 39mg
13%
Sodium 297mg
12%
Total Carbohydrates 61g
20%
Dietary Fiber 0g
0%
Sugars 47g
Protein 3g
Vitamin A
21%
Vitamin C
10%
Calcium
7%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. For rice krispie layer
  2. 100g caster sugar
  3. 70g honey
  4. 70g golden syrup
  5. 140g butter
  6. 2 ½ tbsp. milk
  7. ½ tsp. salt
  8. 150g rice krispies
  9. For the honeycomb
  10. 100g caster sugar
  11. 1 ½ tbsp. runny honey
  12. 2 tbsp. water
  13. ½ tbsp golden syrup
  14. ½ tsp bicarbonate of soda
  15. For the butterscotch fudge
  16. 175ml evaporated milk
  17. 150g light-brown sugar
  18. 45g butter
  19. ¼ teaspoon salt
  20. 50g icing sugar
  21. 1 teaspoon pure vanilla extract
  22. 100g milk or dark chocolate melted
Instructions
  1. Grease and line a small traybake tin with baking paper, set aside. Place the rice krispies in a large bowl and set aside.
  2. In a medium sized saucepan, stir together the sugar, honey, golden syrup, butter, milk and salt over a medium-high heat and bring to a boil.
  3. Once boiling, boil for 4 minutes, stirring occasionally to prevent burning, then remove from the heat and pour over the rice bubbles immediately. Quickly fold into the rice krispies and spoon into the prepared tin. Press down firmly with wet or lightly oiled hands and place in the fridge to set.
  4. For the honeycomb, grease and line a baking tray with greaseproof paper.
  5. Place the sugar, honey, water and golden syrup into a pan and boil until it is a dark amber caramel colour.
  6. Take it off the heat and quickly whisk in the bicarbonate of soda then pour onto the baking tray. Set the honeycomb aside to cool then bash into small pieces.
  7. For the butterscotch fudge bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236F/114C on a sugar thermometer, about 8 minutes.
  8. Transfer to a bowl, and beat in confectioners' sugar on low speed with an electric hand mixer. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add the vanilla.
  9. Spread mixture on top of the rice bubbles and sprinkle with an even layer of the crushed honeycomb and a sprinkle of flakey sea salt.
  10. Once set, cut into squares and dip the bottom of each square in melted chocolate, then leave in the fridge to let the chocolate set.
Adapted from Melies Kitchen
beta
calories
375
fat
14g
protein
3g
carbs
61g
more
Adapted from Melies Kitchen
Forever Baking . . . http://www.foreverbaking.co.uk/

Malteser Blondies

Posted on December 1, 2014 in Traybakes

IMG_8197I couldn’t resist these Maltesers Blondies by Jo Wheatley when I saw them in Sainsbury’s Magazine. Children find these brownies-with-a-twist irresistible, if the grown-ups don’t get there first …

Ingredients

100g white chocolate, chopped, plus 50g extra for the topping

125g unsalted butter, diced

225g light soft brown sugar

1 tsp vanilla extract or vanilla bean paste

3 large eggs, beaten

100g plain flour

50g self-raising flour

4 tbsp Horlicks

135g Maltesers

60g milk chocolate, chopped

 

Method

Preheat the oven to 170°C. Lightly grease a 20cm square baking tin and then line it with baking paper.
Place the 100g white chocolate in a heatproof bowl. Add the butter and melt gently together over a pan of simmering water.

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Remove from the heat, stir until smooth and combined, and leave to cool slightly.

IMG_8150

Add the sugar, vanilla extract and beaten eggs to the slightly cooled melted white chocolate and butter. Stir well to combine.

IMG_8151

IMG_8152

Sift both of the flours and Horlicks powder into the chocolate mixture and stir until smooth.

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Fold in 100g Maltesers and the milk chocolate and spoon into the prepared tin.

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Bake on the middle shelf for 35-40 minutes. Leave to cool in the tin.

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Melt the remaining white chocolate in a heatproof bowl over a pan of barely simmering water. Meanwhile, lightly crush the rest of the Maltesers. Drizzle over a little of the the melted white chocolate. Then scatter over the crushed Maltesers, and finish with the remaining melted chocolate.

IMG_8176

 

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Cool, then cut into squares.

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