Traybakes

kippers

halloweenqueen wrote: »

Ingredients
225g/8oz soft margarine
225g/8oz caster sugar
275g/10oz self-raising flour
2tsp baking powder
4 eggs
2 tbsp milk
grated rind 2 lemons
For the Icing:
about 3 tbsp lemon juice
225g/8oz icing sugar, sifted


Method
1. Preheat the oven to 180C/350F/Gas 4. Grease and base line a 30 x 23cm/12 x 9in roasting tin with greased greaseproof paper.
2. Measure all the ingredients 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 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. Mix together the lemon juice and icing sugar to give a runny consistency. Spread out evenly over the cake and leave to set.

This was the nicest cake i've ever made and eaten, thank you
:T:T:T:T:T

nesssie1702

I've got to do some baking for an event tomorrow night and I'm in need of some quick traybake recipes that I can bung in the oven tonight (or fridge, but that wouldn't make it a tray bake, would it?, more of a fridge cake?!). There are some good ones on here but have you got any new favourites that you can share?

Thanks for your help

angeltreats

I have a lovely Mary Berry one (from Ultimate Cakes) that tastes lovely but also looks very impressive. I'll copy it out of my book for you but if anyone objects to this I'll remove it.

Chocolate Chip and Vanilla Marble Cake - makes 21 squares

8oz soft margarine
8oz caster sugar
10 oz SR flour
2 tsp baking powder
4 eggs
2 tbsp milk
1/2 tsp vanilla essence
1 1/2 tbsp cocoa (I like Bournville cocoa for this)
2 tbsp ot water
2 oz plain chocolate chips

For icing:
2 oz plain chocolate
2oz white chocolate

Preheat the oven to 180ºC. Grease and base line a 12"x9" tin.

Put the margarine, sugar, flour, baking powder, eggs, milk and vanilla essence into a large bowl and beat well for about 2 minutes till well blended. Spoon half of this mixture into the prepared tin, dotting the spoonfuls apart.

Blend the cocoa with the hot water. Cool slightly and add to the remaining cake mixture along with the chocolate chips. Spoon this chocolate mixture in between the plain cake mixture to fill the gaps.

Bake for 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.

Melt the plain and white chocolate separately. Spoon into two separate small plastic bags, snip off the corner of the bags and drizzle the chocolates all over the top of the cake to decorate. Leave to set for about 30 minutes before cutting into squares.

uolypool

Hi with 5 teenagers in the house traybakes would be ideal dunno why never thought of it before (fibro fog i guess) anyway where would i be able to purchase the baking tray as presuming that a normal baking sheet with a 1/2inch lip wouldn't be tall enough

wssla00

I think i got mine in marks and spencer for 2 quid in their essentials range. I initially got it for brownies but am going to make some of those yummy lemon traybakes today to cheer myself up

elf06

uolypool wrote: »

Hi with 5 teenagers in the house traybakes would be ideal dunno why never thought of it before (fibro fog i guess) anyway where would i be able to purchase the baking tray as presuming that a normal baking sheet with a 1/2inch lip wouldn't be tall enough

I have a large glass roasting dish that i use

midnightraven3

Rocky road

Ingredients

125g/4½oz soft unsalted butter
300g/10½oz best-quality dark chocolate, broken into pieces
3 tbsp golden syrup
200g/7¼oz rich tea biscuits
100g/3½oz mini marshmallows
2 tsp icing sugar, to dust
Method

1. Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.
2. Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.
3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.
4. Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.
5. Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.
5. Refrigerate for about two hours or overnight.
6. To serve, cut into 24 fingers and dust with icing sugar

This is Nigellas recipe, i use milk chocolate as its too rich with the dark, and i use digestives instead of tea biscuits,

i also crusg the buscuits before hand, the part of the mix you take out starts to set otherwise
i also add "things"
last time i had a few glace cherries needing used, so i chopped and shoved them in, also sultnanas etc

this is so easy to make, and everyone loves it!

alycia.m

Thought people looking here might be interested in this recipe. Every time I make it it gets hoovered up!

Ingredients

2 large cooking apples (such as Bramley) juice of 1/2 lemon 225g soft butter or margarine 280g caster sugar 4 eggs 2 tsp vanilla extract 350g self-raising flour 2 tsp baking powder 4tsp demerara sugar

Directions

Peel, core and thinly slice the apples then squeeze the lemon juice over. Set to one side. Preheat the oven to gas 4/ 180C. Line a rectangular (approx 27x20cm) baking dish with baking parchment.

Put the butter, caster sugar, eggs, vanilla extract, flour and baking powder into a large bowl and mix well until smooth. Spread half the mixture into the tin. Arrange half the apples over the top of the mixture, then repeat the layers. Sprinkle over the demerara sugar.

Bake for 45-50 minutes, until golden and springy to the touch. Leave to cool for 10 minutes, then lift out of the tin and slice into 21 pieces.

thunderchild

Could you do tray bakes in foil containers? once cooked and cold pop on the foil lid and freeze?

These are the one I am thinking of (but from poundland!) I was thinking of doing a loaf style cake in the oblong one.

http://www.lakeland.co.uk/foil-casserole-dishes/F/keyword/foli+tray/product/2514_2515_2516_2517

shopndrop

thunderchild wrote: »

Could you do tray bakes in foil containers? once cooked and cold pop on the foil lid and freeze?

These are the one I am thinking of (but from poundland!) I was thinking of doing a loaf style cake in the oblong one.

http://www.lakeland.co.uk/foil-casserole-dishes/F/keyword/foli+tray/product/2514_2515_2516_2517

Definitely. I have used these from Lakeland, didn't know Poundland sold them. Will look next time I am in there.