Recipe Talk

Raspberry & white chocolate tray bake by WelshRarebit

375g pack ready-rolled shortcrust pastry

500g mascarpone

100g golden caster sugar

100g ground almonds

2 large eggs

250g fresh raspberries

100g white chocolate, roughly chopped

Raspberry & white chocolate tray bake

375g pack ready-rolled shortcrust pastry

500g mascarpone

100g golden caster sugar

100g ground almonds

2 large eggs

250g fresh raspberries

100g white chocolate, roughly chopped

Heat oven to 160c/fan 140c/gas 4. roll out the pastry a little more on a floured surface and use to line a 30 x 20cm tin, or a Swiss roll tin. Line with greaseproof paper, fill with baking beans and cook for 10 mins. Take out the beans and paper, then return to the oven for a further 5 mins.
Whisk together the mascarpone, sugar, almonds and eggs until well blended. Fold in the raspberries and chocolate, then pour into the tin. Bake for 20-25 mins until just set and lightly golden. Turn off the oven, open the door and leave the tray bake to cool gradually. For the best results, chill for at least 1 hr before slicing.

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Chocolate Chip Traybake Recipe

Ingredients: Makes 12
100 g/4 oz butter or margarine, softened
I00 g/4 oz soft brown sugar

50 g/2 oz caster (superfine) sugar
1 egg
5 ml/1 tsp vanilla essence (extract)

100 g/4 oz plain (all-purpose) flour
2.5 ml/0.5 tsp bicarbonate of soda (baking soda)
A pinch of salt
100 g/4 oz chocolate chips

Method:

Cream together the butter or margarine and sugars until light and fluffy, then gradually add the egg and vanilla essence. Stir in the flour, bicarbonate of soda and salt. Stir in the chocolate chips. Spoon into a greased and floured 25 cm/12 in square baking tin (pan) and bake in a pre-heated oven at 190degreesC/375degreesF/gas mark 2 for 15 minutes until golden brown. Leave to cool, then cut into squares.

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Sultana and Orange Traybake

by Mary Berry

Makes 21 small pieces



Preparation time less than 30 mins Email this recipe

Cooking time 30 mins to 1 hour

Ingredients

225g/8oz soft margarine

225g/8oz caster sugar

275g/10oz self-raising flour

2tsp baking powder

4 eggs

2 tbsp milk

275g/10oz sultanas

grated rinds of 2 oranges

demerara sugar

Method

1. Preheat the oven to 180C/350F/Gas4. Grease and base line 30 x 23cm/12 x 9in roasting tin with greased greaseproof paper.
2. Measure all the ingredients except the demerara sugar into a large bowl and beat well for about 2 minutes until well blended. Turn the mixture into the prepared tin and level the top.
3. Bake in the preheated oven for about 25 minutes then sprinkle the top

with demerara sygar and return to the

oven for a further 10-15 minutes or

until the cake has shrunk from the

sides of the tin and springs back when

pressed in the centre with your

fingertips. Leave to cool in the tin.

How about this? Its for marshmallow squares

2 oz butter

8 oz marshmallows

1/4 tsp vanilla essense

6 oz cereal (rice crispies best but try experimenting!)

On low heat melt together butter and marshmallows, remove from heat stir in vanilla, stir in cereal and press into buttered tin, cut into squares when cool.

anything can be added, raisins, smarties etc.

http://forums.handbag.com/showthread.php?threadid=252444

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Cherry Toffee Traybake Recipe

Ingredients: Makes 12

100g/4 oz/1 cup almonds

225 g/8 oz/1 cup glace (candied) cherries, halved

225 g/8 oz/1 cup butter or margarine, softened

225 g/8 oz/1 cup caster (superfine) sugar

3 eggs, beaten

100g/4 oz/1 cup self-raising (self-rising) flour

50g/2 oz ground almonds

5 ml/1 tsp baking powder

5 ml/1 tsp almond essence (extract)

Method:

Sprinkle the almonds and cherries over the base of a greased and lined 20 cm/8 in cake tin (pan). Melt 50 g/2 oz of the butter or margarine with 50 g/2 oz of the sugar, then pour it over the cherries and nuts. Beat the remaining butter or margarine and sugar until light and fluffy, then beat in the eggs and mix in the flour, ground almonds, baking powder and almond essence. Spoon the mixture into the tin and level the top. Bake in a preheated oven at 160degreesC/325degreesF/gas mark 3 for 1 hour. Leave to cool in the tin for a few minutes, then invert carefully on to a wire rack, scraping any of the topping off the lining paper if necessary. Leave to cool completely before cutting.

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Coffee and walnut traybake

by Mary Berry

Makes 16-20 pieces



Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients

For the sponge:

225g/8oz soft magarine

225g/8oz light muscovado sugar

285g/10oz self-raising flour

2 tsp baking powder

4 eggs

2 tbsp milk

2 tbsp coffee essence

85g/3oz walnuts, chopped

For the icing:

85g/3oz soft margarine

225g/8oz icing sugar, sifted

2 tsp milk

2 tsp coffee essence

walnut halves to decorate

Method

1. Preheat the oven to 180C/350F/Gas 4. Grease and base line a 30x23cm/12x9in roasting tin with greased greaseproof paper.
2. Place all the ingredients for the sponge into a large bowl and beat well for about 2 minutes until well blended. Turn the mixture into the prepared tin and level the top.
3. Bake for about 35-40 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin.
4. Make the icing beat together the margarine with the icing sugar, milk and coffee essence. Spread evenly over the cake using a palette knife, then decorate with the walnut halves.

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http://forums.moneysavingexpert.com/showthread.html?p=1959377

Chewy seed health bars

200g butter

200g golden syrup

300g porridge oats

50g pumpkin seeds

50g sunflower seeds

50g dessicated coconut

50g plain flour

150g brown sugar

150g chopped dried apricots

125g peanut butter (crunchy)

1 tsp vanilla extract

Melt butter and syrup in a saucepan. Add all remaining ingredients into a mixing bowl and pour in melted butter and syrup. Combine thoroughly. Pour onto a baking tray lined with greaseproof paper. Cook for 20-25 minutes in pre-heated 160C oven. Cut into pieces and allow to cool before removing, else they break up.

You can also vary the seeds and fruit used to any of your choice. Try prunes, sultanas, sesame seeds, etc.

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just tried out these peanut butter and jelly traybake squares and even fussy DD1 ate them - they were just delicious: You need:

8oz butter or marg

1 and a half cups of sugar

1tsp vanilla extract

2 large eggs

2 cups of smooth peanut butter

3 cups plain flour

1 tsp baking powder

1 tsp salt

1and a half cups of seedless raspberry jam (or any jam)

cup of salted peanuts, coarsley chopped

You just grease and flour a 13 x 9 traybake tin (I actually only had a 12 x 8 one and it was fine). Cream the butter and sugar, add eggs, peanut butter and then sift in the flour, bp and salt and spread two thirds of the dough in the cake tin, top with the jam and then spread the other third of the dough on top. sprinkle the crushed peanuts on top and bake at 175, gas 4 for about 45 minutes until golden brown.

Having just typed this out, I realise that peanuts are not a good idea for pre-schoolers (should have read more carefully sorry!) so how about chocolate cup cakes with chocolate frosting:

6oz butter

one and a third cups sugar

3 medium eggs

2 tsp vanilla extract

1 cup buttermilk

small carton of sour cream (at room temperature)

one and a quarter cups of plain flour

1 cup cocoa powder (not drinking chocolate)

1 and a half tsps bicarbonate of soda

half a tsp salt

Cream butter and sugar, add eggs and vanilla and mix well. Mix together the buttermilk and sour cream in separate bowl and add to the creamed mixture alternatively with the sifted flour bicarb and salt. Line fairy cake tin with cake cases and put one ice cream scoop of mixture in each case (that way they are all the same size when cooked) and bake at 175 for 20 minutes. Cool and top with chocolate fudge icing made with 6oz melted chocoate beaten with 8oz butter, 1 tsp vanilla and 1 and a quarter cup of icing sugar.

These are REALLY chocolatey and nice.

I got both these recipes off my cousin who lives in the States so sorry for the cup measurements!

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cappuccino bars

1tsp cocoa

2 tablespoons coffee granules

8oz softened butter

8oz sugar

4 eggs

8oz sr flour

mix coffee in 2tbsp hot water, add cocoa. all cake ingredients on bowl, electric whisk or blender 2 mins. Into lined 11 x 7inch tin. Bake for 35 mins at 180.

Cool

icing

4oz white choc, 2 oz soft butter, 3 tbsp milk, 6oz icing sugar

melt choc, butter and milk, remove from heat, sift in icing sugar. beat until smooth, spread over cake. Finish with dusting of cocoa powder. Can half the icing IMHO.

I have some nigella dark choc and philadelphia brownies in the oven, will let you know if they are any good. (still not sure if I like these, even after the third one...)

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Hi!! I would recommend mars crispie cakes. These are really easy to make!! I am making some to take into work to sell on Friday for Children In Need!!

To make these you melt 3 x Mars bars with 3oz butter, do not boil (i do this in a large saucepan on the hob). When melted, mix in 3oz rice krispies (i used tescos own ones). When nicely evenly coated I press into a greased baking tray (square tray to make slices or round tray to make 'wedges') and pop in fridge for an hour.

Then melt 200g chocolate with 1 oz butter (I did this in the microwave) and spread over the top of the krispie cake. Then leave to cool. Put back in fridge for about 20 mins then cut into pieces.

This is really scrummy and easy!!

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hi we just tend to make shortbread biscuits,cut into shapes with kiddies pastry cutters,we have stars/moons etc and we ice them,they are very scrummy,recipe is 6oz plain flour
2oz caster sugar
4oz firm butter

mix all together till you get a smooth dough,roll and cut your shapes out,cook at 325F(160C) bake for about 15 mins,we have to make double because they never last very long

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Re: Traybake cakes
26 Jun 2005 23:21
Sure Brenda, Happy to help.

In your browser type in bbc.co.uk

On the google page, click on the first listing which says BBC home page.

Scroll down that page, on the blue coloured left hand side there are different categories. When you reach Lifestyle, click on food.

When the food homepage comes up you will see a picture of A.Worral Thomson. Scroll down this page again. In the peach coloured section, click on chef celebrities.

When the page loads, you'll see pictures of over 40 well-known chefs. Mary's picture is the first one on the left.

Click on her picture, and it gives you her cooking biography. Scroll down again & click on her "recipes" There are five pages which you'll need to click your way through to find the traybakes.

Best of luck. If you need any more help, just holler. I suggest you bookmark the homepage in your favourites list as I guarantee you'll go back.

By Brenda Re: Traybake cakes
27 Jun 2005 08:18
Many thanks bbc page very interesting as well as the traybake recipes.

Weetabix Caramel Biscuits Base

115g softened butter

75g plain flour

4 Weetabix

50g caster sugar Topping

100g butter

50gcaster sugar

175g can condensed milk

225g cooking chocolate

Melt 15g butter and crumble the weetabix.

Rub 100g butter into the flour and then add the crumbled weetabix and sugar.

Press into a 28cmx18cm baking tray and bake at 180oC for 15 mins.

Topping Melt the butter, sugar and condensed milk in a pan.

Bring to the boil and stirring constantly, cook until it begins to thicken.

Pour this over biscuit base. Melt the choc in microwave or over a pan of boiling water and spread over the caramel topping.

When the choc has hardened, cut into squares. Good luck.

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Chocolate Tray Bake

1 cup superfine sugar

1 cup soft margarine or butter

4 eggs, beaten

4 tablespoons milk

3 cups self rising flour, sifted

3 tablespoons cocoa powder, sifted

1/3 cup milk chocolate chips

1/3 cup dark chocolate chips

1/3 cup white chocolate chips

confectioners' sugar, to dust

Preheat oven to 350 degrees.

Grease 13 x 9 pan with butter or margarine.

In a large mixing bowl, place all the ingredients in the order listed, EXCEPT, the chocolate chips and confectioners sugar.

Mix well, until smooth.

Mix in the chocolate chips.

Spoon the mixture into the pan and level the surface.

Bake for 30-40 minutes, till risen and springy to the touch.

Cool in the pan.

Once, cool, dust with the confectioners sugar.

Cut into squares to serve.

Traybake Recipe

I think traybakes were invented in the US but are very, very popular indeed in Norn Iron. They are produced mainly by women for church functions and are not culturally specific. A typical recipe would go something like this:

REALLY SCRUMMY TRAYBAKES (Or Eights Or Nines if Coke used)

2 large cans of condensed milk

3 large bags of white sugar

4 medium or 2 large cans of golden syrup

As many bags of cheap marshmallows as you can find

Chopped up peanuts (best not to use salted ones but will do in a pinch)

Enormous bag of desecrated coconut

Any class of sweets to hand

Large bottle of Coke (optional)

Melted tub of margarine

Put all ingredients in a bowl and give it a good stir. Put on a tray. Bake in fridge. If Coke used drink while cooking.

Please note anyone following this recipe does so at their own risk as recipe contains nuts.

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Traditional English Apple Traybake -

Apple Pudding Cake Recipe

A simple and easy to whip up apple sponge cake; baked in a tray for easy serving - cut into bars or squares for picnics, school or office lunch boxes & for tea time treats! It is DIVINE served hot with cream,custard or icecream for a great Autumn/Fall pudding.This type of cake is often called Dorset or Somerset Apple cake, but it is really quite popular in nearly all of the English counties, especially during apple harvest season. I have stipulated Bramley apples, which are English cooking apples - in the absence of these, any tart or sharp "Appley" flavoured or regional "cooking" apples will do.

by French Tart

16 servings 16 Slices

11/4 hours 20 min prep

1 lb bramley cooking apples

1/2 lemon, juice of

8 ounces butter, softened

10 ounces golden caster sugar

4 eggs

2 teaspoons vanilla extract

12 ounces self raising flour

2 teaspoons baking powder

2 tablespoons demerara sugar

Preheat oven to 180C/360F or Gas mark 4.
Grease & line a rectangular baking tray - approx 9" x 7" or 27 cms x 20 cms.
Peel, core & thinly slice apples; squeeze the lemon juice over them to stop them discolouring and set them to one side.
Place butter, caster sugar, eggs, vanilla extract, flour & baking powder into a large roomy mixing bowl & mix well until smooth. You can use an electric hand whisk if it's easier.
Spread half of the cake/pudding mixture into the prepared tin.Arrange half of the apples over the top of the mixture.
Repeat the layer with the remaining half of cake/pudding mixture & apples - the apples should be arranged over the top of the cake/pudding mixture.
Sprinkle over with the demerara sugar.
Bake for 45-50 minutes until golden brown, well risen & springy to the touch.
Leave to cool slightly for 10 minutes & then cut into squares or bars.
Wait until the cake has completely cooled before removing the cake & the baking paper from the tin - store in an airtight tin or container.
If you wish to serve this warm as a pudding, wait 5-10 minutes and then cut and serve with cream, custard or icecream.
It can also be microwaved too, for a future hot pudding!

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malteser traybake

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ingredients / recipe

100g butter

200g milk chocolate

3 tablespoons golden syrup

225 finely crushed digestive biscuits

225g Maltesers

melt together the butter, chocolate and syrup then add the crushed biscuits and the maltesers. Mix together quickly then pour into a square tin and chill until set. For a special occasion drizzle with some melted white chocolate. Cut into squares, pig out.

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Plum Traybake with Almonds

Delicious warm as a dessert or as a teatime treat, this cake uses the best of the season's sweet English plums.

Makes 12 squares

Preparation time: 15 minutes
Cooking time: 40-45 minutes, plus cooling
356kcals/20.4g fat/10g saturated fat/0.5g salt/23.4g sugars per square

Ingredients
200g softened butter
200g golden caster sugar
3 large eggs, lightly beaten
250g self-raising flour
50g ground almonds
2 tbsp milk
6 English plums, halved and stoned
25g flaked almonds
2 tsp icing sugar

Instructions
Preheat the oven to 180degreesC, gas mark 4. Line a rectangular brownie tray measuring about 30cm x 20cm x 3cm with baking parchment, snipping the corners to make a good fit.

Cream the butter and sugar together with a wooden spoon or electric hand whisk until pale and fluffy. Beat in the egg a little at a time. Sieve the flour into the mixture and, using a large metal spoon, fold in with the ground almonds. Add the milk and mix gently until it is thoroughly combined and of a dropping consistency.

Spoon the mixture into the tin and level with a round-bladed knife. Press the plums into the top of the cake mixture in rows of 3, cut-side up. Scatter the flaked almonds over and bake for 40-45 minutes, until risen and lightly golden, and a skewer comes out clean when inserted into the cake.

Leave in the tin for 10 minutes before placing the cake on a cooling rack. Sift the icing sugar over to finish.

Cook's tip
For a more intense almond flavour, add 1 teaspoon almond essence to the cake mixture with the eggs. Use other stoned fruits, such as nectarines or apricots, instead of the plums.

Lemon Drizzle Traybake a la Mars Lady

4 eggs

9oz (250g) soft marg

9oz (250g)caster sugar

12oz (350g)s/r flour

3 level tsps baking powder

6 tbsp milk

grated rind of 2 lemons.

Mix all ingredients.

Put in lined tin.

Bake (about 30-40mins)

Icing: Lemon juice (from 2 lemons)

12oz (350g) icing sugar sieved Warm lemon juice, mix icing sugar in.

Prick warm cake and drizzle!

Must go and pop one in the oven for pudding.

Have ingredients, will bake

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Pineapple & Coconut Traybake

Ingredients:

225g/8oz Odlums Cream Plain Flour 175g/6oz Sugar

1 pinch Bread Soda

2 Eggs

1 Tin Crushed Pineapples (432g)

225g/8oz Desiccated Coconut

100g Packet Chopped Walnuts

Topping (optional):

50g/2oz Butter

225g/8oz Cream Cheese

350g/12oz Icing Sugar

Method:

1. Preheat oven 180degreesC/350degreesF/Gas 4. Grease and base line a swiss roll tin 28cm x 18cm (11" x 7").
2. Place flour, sugar and sieved bread soda into a mixing bowl and mix together.
3. Add eggs and beat until well blended.
4. Finally stir in the pineapple (with juice), coconut and walnuts.
5. Transfer to the tin and bake for 30 to 35 minutes or until golden brown in colour. When removed from oven, allow to sit in tin for 5 minutes, then transfer to a wire tray to cool.
6. When cold, cover with topping, if used, and cut into squares.

To make topping:

Beat together the butter, cream cheese and sieved icing sugar.

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Festive Mincemeat Traybake

Ingredients:

Base
175g / 6oz Odlums Self Raising Flour
50g / 2oz Butter (room temperature)
75g / 3oz Icing Sugar (sieved)
1 Egg
Crumble Topping
75g / 3oz Odlums Cream Plain Flour
50g / 2oz Butter
50g / 2oz Light Brown Sugar
50g / 1/2 packet Flaked Almond

Mincemeat
1 packet. (375g) Shamrock Gourmet Luxury Mixed Fruit
1 Apple (grated)
1 packet (100g) chopped Mixed Nuts
1 Lemon - grated Rind and Juice
1 Orange - grated Rind and Juice
1 teaspoon Mixed Spice
2 tablespoon Whiskey or Brandy

Method:

Base:
1. Place flour, butter and icing sugar into a food processor and blend until the mixture resembles fine breadcrumbs.
2. Add the egg and another quick buzz should bring all the ingredients together, making a soft dough.
3. Press into a greased baking tray 28cm x 18cm (11" x 7").

Mincemeat:
1. Mix all the ingredients together in a large bowl.
2. Set aside for about 40 minutes to allow the fruit to absorb most of the liquid.
3. Spread evenly onto base.

Crumble Topping:
1. Place the flour and butter into the food processor and blend until the mixture resembles fine breadcrumbs.
2. Stir in the sugar and flaked almonds and sprinkle mixture over mincemeat. Press down lightly.
3. Bake in preheated oven at 180degreesC/350degreesF/Gas 4 for about 30 minutes until top is golden brown.
4. Cool in tin and cut into slices.

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Frosted Banana Traybake

Ingredients:

350g/12oz Odlums Self Raising Flour

125g/4oz Margarine

175g/6oz Sugar

2 Eggs

1 x 125g Carton Yogurt

2 Bananas (mashed)

1 Teaspoon Vanilla Essence

50g/2oz Chopped Walnuts

Frosting:

75g/3oz Brown Sugar

75g/3oz Margarine

225g/8oz Icing Sugar

1 Teaspoon Vanilla Essence

50g/2oz Chopped walnuts (optional)

Method:

1. Preheat oven to 180degreesC/350degreesF/Gas 4. Line a Swiss roll tin (20cm x 30cm / 8"x12") with greaseproof paper, making sure the paper comes up about an inch around the edge.
2. Beat margarine and sugar together until smooth. Scrape down bowl and continue beating as eggs are added, mixture should be creamy.
3. Add the yogurt, bananas and vanilla essence, beat until well mixed.
4. Finally stir in the flour and chopped walnuts. Pour into the prepared tin and bake for about 40 minutes until golden brown and spongy to the touch.
5. Turn onto a wire tray and cool completely.
6. Make frosting by slowly bringing the margarine and sugar to the boil stirring constantly (about 6 minutes) then allow to cool. Then add the remaining ingredients and beat until smooth.
7. Spread over cooled cake, sprinkle with walnuts if used. Cut into squares.

traybake recipe

just found this one.

250 gr plain sweet biscuits
15 gr butter
1x395 gr tin condensed milk
375 packet dried apricots
1 cup dess. coconut
2x240 blocks white choc.

Line a 20cm sqaure tin with baking paper.
Roughly crush the bisc, Melt butter and cond. milk in a pan over low heat. Mix bisc. apricots and coconut in a large bowl, add the melted butter etc and stir well.pAT OUT WELL IN BAKING TRAY AND REFRIGERATE TO SET.

ICE THICKLY WITH MELTED WHITE CHOC. sLICE INTOSQUARES WHEN SET.

IT IS CALLED GEOFFS APRICOT sLICE.

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Marbled Chocolate Traybake

175g or 6oz butter

175g or 6 oz caster sugar

1 tsp vanilla essence

3 medium eggs, lightly beaten

200g or 7 oz self-raising flour

half teaspoon baking powder

1 tablespoon milk

1 & half tablespoon cocoa powder

1. Preheat oven to 180C/35oF/Gas mark 4, 10 minutes before baking. Oil & line a 28 x 18 x 2.5 cm /11 x 7 x 1 inch cake tin with non-stick baking parchment. Cream the butter, sugar and vanilla essence until light & fluffy. Gradually add the eggs, beating well after each addition. Sift in the flour & baking powder & fold in with the milk. 2. Spoon half the mixture into the prepared tin, spacing the spoonfuls apart leaving gaps in between. Blend the cocoa powder to a smooth paste with 2 tablespoons of warm water. Stir this into the remaining cake mixture. Drop small spoonfuls between the vanilla cake mixture to fill in all the gaps. Use a knife to swirl the mixtures together a little. Bake for approximately 30 minutes or til spongy to the touch.
For an alternative, use the juice and peel of half an orange instead of the milk.

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Coffee and Walnut Traybake

Perfect for the Easter holidays and really simple to make

Ingredients

(Makes 15 large or 21 small pieces)

225g (8oz) soft margarine

225g (8oz) caster sugar

4 free-range eggs

300g (10.5oz) Dove's Farm self-raising flour

1 tsp baking powder

3 tsp coffee granules dissolved in 2 tbsp hot
water

115g (4oz) walnuts, chopped

For the icing:

55g (2oz) butter, melted

2 tsp coffee granules, dissolved in 2 tbsp hot
water

225g (8oz) icing sugar

For the decoration:

Walnut halves

Method
Place all the ingredients for the cake into a basin and beat well together. Pour into the half-size Aga roasting tin, lined with Bake-O-Glide.

2-Oven Aga
Slide the tin on to the lowest set of runners in the roasting oven and slide the cold plain shelf on the second runners down, so it protects the cake while it is cooking. Cook for 35-40 minutes until risen and golden brown. Cool.

3- and 4-Oven Aga:
Slide the tin on to the lowest set of runners in the baking oven and cook for 35-40 minutes until risen and golden brown. Cool.

Conventional cooking:
Place in a 26cm x 16cm (10 x 6 inches) tin and cook at 180degreesC (350degreesF), fan oven 160degreesC or gas mark 4 for about 40 minutes, or until risen and golden brown. Cool.

To make the icing:
Melt the butter in a basin placed on the back of the Aga (use a cork mat to protect the enamel) or on the warming plate. Dissolve the coffee in the hot water and add this with the icing sugar to the butter, beating well together. Spread over the traybake and decorate with the walnut halves. Store in the Aga cake tin for up to five days. Can also be frozen.


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traybake recipe for Caramel Fingers.

Caramel Fingers

Ingredients : 4 oz (100 g) butter; 4 oz (100 g) soft brown sugar; 1 egg; 1 cup plain flour; 1 cup chopped dates and nuts

Melt butter and sugar. Add dates and nuts and beaten egg. Cool, then mix in flour. Spread evenly on a greased tray. Bake for twenty minutes in a moderate oven. When cool, cut into squares. May be iced with lemon icing.

bbc.co.uk
Lifestyle, click on food

Basic Traybake Cake

1/2 cup Butter
1 cup Sugar [white or brown]
2 Eggs
1 3/4 cups flour [plain, all-purpose]
3 tsp Baking powder
1/4 tsp Salt
3/4 cup Milk
2 tsp vanilla essence

Cream butter and sugar. Beat eggs and stir in. Sift together flour, salt and baking powder. Add alternately with milk.

I grease the tray and line the bottom with paper - ease of removal. Bake in a 7 x 11" slice tray at 350 degrees for 25-30 minutes. Start checking 5 minutes bfore you think it should be done. It should be done - not overcooked. Mine cooks hot and is done in 18 minutes.

VARIATIONS:
ORANGE: replace milk with orange juice and add 2-3 ts grated orange zest [rind]

LEMON: Substitute 3 tsp lemon extract for vanilla. Frost with lemon icing.

CHOCOLATE: Remove 1/4 c flour, add 1/4 cup cocoa. Frost with chocolate or caramel icing.

FRUIT: Add up to 1/2 c raisins, sultanas, mixed dried fruit: with/without 1/2 ts mixed spice.

ADDITIONS: Add up to 1/2 cup chocolate chips.

ADDITIONS: Add up to 1/2 cup chopped nuts [walnuts, almonds, pecans]. Toasted, preferably.

Treacle Spice Traybake

225 soft marg

175g caster sugar

225g black treacle

2 teaspoons baking powder

2 teaspoons mixed spice

4 eggs

4 tablespoons milk

180C - 40mins (about 170C if you have a fan oven)

Grease and base line a 12x9 in roasting tin (I didn't have one this size, so used 2 small ones)

Put all the ingredients in a large bowl a beat until smooth

Put in the tin/s and smooth the top

Bake it for 40mins (or until the cake has shrunk away from the sides and the middle springs back when you press it gently).

Leave to cool in the tin. Dust it with icing sugar and cut into squares and eat :)

Handy tip: when you're measuring out the treacle if you boil the kettle and fill the scales holder (no idea what it's called) - let it warm up - then tip out the water and pour in the treacle. it will then come out easier when you tip it into the bowl ;)

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CHOCABLOC RECIPE: MAKES 1 TRAYBAKE

Ingredients:

400 grms Amondi chunks - See Em's blog on Tuesday, 28th November for the recipe (www.honeybuns.co.uk/blog)

100 grms toasted chopped almonds

150 grms golden syrup

225 grms butter

2 teaspoons coffee extract (Lakeland do a nice one)

320 grms Valrhona dark choc or any good dark chocolate you can get hold of

1 teaspoon Boyajian orange oil (Lakeland)

Method:

Melt the butter and syrup in microwave on medium heat and stir each minute until completely melted. Once melted add the coffee extract and stir. Melt the Dark chocolate gently on low heat in the microwave. To do this, break the chocolate into little chunks and pop onto medium heat. Stir every minute until just melting. Take out and stir vigorously until completely melted. Mix the melted chocolate, butter, syrup and coffee in a mixing bowl. The mix should become quite thick. Add the orange zest, orange oil, Amondi pieces and almonds. Pop the mixture into your tray and shake and jiggle until all the tray corners are full of mixture. Pop in the fridge / freezer to chill down and set. Should be ready after 8 hours in a fridge or leave overnight. We use Blade trays- again these are available from Lakeland for about £8 and are ideal for all traybakes.

Please note: the Amondi are dairy free as well as gluten free. If you'd like to keep the Chocabloc dairy free too, just swap over the Valrhona for a certified dairy free dark chocolate and use the same amount of "Pure" vegetable fat instead of the butter.

ALL THE OTHER THINGS WE DO BESIDES CAKES

The Animals:
As we hurtle into darkness and wet, blustery days we thought we'd give you a quick update on the stars of the Honeybuns show:
Sam and Joan are still in love and spend most of their time snuggled up in their barn - open plan - living quarters. If it is mild they are turned out in the field behind the Bee Shack Cafe. Sam is getting on a bit now and has a tendency to buck and bounce around when we turn him out, only to then fall over as his legs give out on him. We are currently mixing glucosamine in with his feed to help keep his joints supple and hopefully keeping him upright!.
Margot and Hilary are as round as little barrels and their Angora heritage is coming out. As the temp drops their coats get fluffier. All animal residents are on full winter rations and are kept warm and toasty at night.

We are on a mission to reduce our ecological footprint still further by reducing the number of vehicles that currently visit the farm for the bakery business. We have just converted our old calf pen buildings adjoining the bakery to store more incoming ingredients. We can now store many more ingredients by the pallet load which means less packaging (larger packs) and less lorry visits as we can process larger deliveries.

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Date and Oat Tray Bake
These are quick to make and bake and can be cut into bars or squares. They're perfect for a lunchbox treat, picnic or with a cup of tea or coffee at any time of the day.

Ingredients

150g/5 oz rolled (porridge oats)

75g/3 oz plain flour

75g/3 oz butter

50g/2 oz Light Muscovado sugar

Filling

8 oz chopped dates

1 heaped tablespoon Dark Muscovado sugar

150 ml/5 fl oz waterHow to Prepare

First make the filling: cook the dates gently with the sugar and water until they form a soft paste. Leave to cool. Mix together the oats, flour, and sugar and rub in the butter until crumbly. Put half this mixture into a buttered 20 cm/8-inch square baking tin and press down firmly. Spread with the date paste and scatter the remaining crumble mixture over the top. Bake for 15 to 20 minutes Gas mark 4/180degreesC/ 350degreesF until golden. Cut into squares while hot and leave to cool in the tin.

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Butterscotch Chocolate Tray Bake

These are quick to make and bake and can be cut into bars or squares. They're perfect for a lunchbox treat, picnic or with a cup of tea or coffee at any time of the day.

Ingredients

350g/12 oz Light Muscovado sugar

450g/1 lb unsalted butter

2 egg yolks

1 teaspoon vanilla extract

450g/1 lb plain flour

Pinch of salt

225g/8 oz milk or plain chocolate

110g/4 oz pecans or walnuts, roughly choppedHow to Prepare

Cream the butter and Light Muscovado sugar until light. Beat in the egg yolks and vanilla followed by the flour and salt. Press the mixture into a greased 33 x 23 x5 cm/13 x 9 x 2 inch baking tin. Bake for 25-30 minutes Gas mark 4/180degreesC/350F until golden but still soft. Remove from the oven. Melt the chocolate and spread evenly over the base in the tin. Scatter the chopped nuts on top. Cut into bars while still warm and leave until cold.

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Friday, April 07, 2006
Chocolate Nut Tray Bake

Andrew posted this on Slashfood a while ago, and I just had to try it. And so should you! It's really delicious - a chewy chocolate base topped with oodles of caramelized nuts. Yum! If you want to make it extra spectacular, you could drizzle some melted chocolate on top. And - 300 grams of nuts is *quite* a lot - feel free to use a bit less. It's still going to be great!

Chocolate Nut Tray Bake

For the base:

50 g dark chocolate, chopped

80 g dark muscovado sugar

100 g butter

225 g flour

For the topping:

300 g mixed nuts (I used hazelnuts, walnuts and pecans)

120 g dark muscovado sugar

40 g golden syrup

70 g butter

1 tbsp cream or milk (I used milk)

Start with the base. Preheat the oven to 175degreesC. Melt the butter, muscovado sugar and chocolate in a small saucepan. Remove from heat, and stir in the flour. Press out into a smallish oven tray, and bake for 15-20 minutes.

Make the topping by melting the sugar, butter, golden syrup and cream in a small saucepan. Stir in the nuts, and spread the topping over the base. Bake for an additional ten minutes. Let cool completely before cutting.