Traybakes

Nicki

ChocClare wrote:

Do you want cold things or actually "baked" things?
My traybakes are more cakey:

6oz butter or marg;
6oz caster sugar;
8oz SR flour
1.5 tsps baking powder;
3 eggs;
3 tblsps milk.

Preheat oven to gas 4. Line a roasting tin with baking parchment. Zhuzh all the ingredients together in a food processor for a couple of minutes. Bake about 30-35 minutes. Leave to cool in the tin; ice; cut into squares.

You can replace the milk with 3tblsps of cocoa and 3 tblsps water mixed together to make a chocolate cake; add chocolate chips to the basic mixture; add 8oz sultanas and maybe a teaspoon of mixed spice to make a fruit cake (sprinkle top with demerera sugar 3/4 way through cooking to make a crunchy topping); make lemon or orange versions by adding appropriate juices to the mixture etc. etc. Icing, by the way, is 3oz butter, 8oz icing sugar, 2oz of cocoa and 2tblsps of milk for a chocolate version; lemon juice and icing sugar for a lemon version; orange juice and icing sugar for an orange version etc. etc. These are all much less faff than fairy cakes and very popular with kids!
Hope this is the sort of thing you're looking for - have fun!

Thanks for this. :T I made the choc ones late last night and my family of 4 has managed to scoff the lot already! They were a huge hit! We're having 8 for lunch next week and I thought I might make them again and serve still slightly warm with ice cream for dessert as an easy version of choc fudge cake.

sianb84

nic82 wrote:

Jamie Oliver's Chocolate Fridge Cake, Jobbingmusician posted it on another thread back in December, which can be found at: http://forums.moneysavingexpert.com/showthread.html?p=1218180. It's post number 43.

I once made something similar to this but I put the mixture into a loaf tin. and when it had set I just sliced it (like a loaf of bread but it was solid!!)

Uniscots97

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.

Thank you so much for this recipe. Made it last night. Didn't have two lemons so used the rind of 1 lemon and 1 satsuma. Had loads of compliments on this cake. One thing though..............its so more-ish!!!!!!

mookybargirl

If I wanted to make the weetbix brownies in a traybake, do I double up the recipe to get the right quantities?

angchris

the other day i posted on another thread nigella`s malteser taybake recipe and i thought i`d copy and paste it here to keep all the traybake recipes together

nigella`s malteser traybakes and omg they are so scrummy and really easy to make, heres the ingredients
100g of butter
200g of any chocolate (i used dairy milk as im a bit of a chocoholic )
3 tablespoons of golden syrup
225g (about 3/4 of a pack) of digestive biscuits
225g of maltesers

put the butter/chocolate and golden syrup in a pan and melt slowly meanwhile have your kids batter the living daylights out of the digestives till they are crumbs and then mix both up untill you have coated all the crumbs then pour the mix into a lined baking tray and press it all down firmly and wait for it to cool when there is just the slightest bit of heat left in the mix press the maltesers (or anything else you might have) into the slightly gooey traybake then slice it up with a pizza cutter and slam it in the fridge for the chocolate to set properly. next time i make these im going to double the recipe! dont expect these to hang around for too long as they are delish!!

beachbeth

I have these recipes that I am going to try myself:

Raspberry & White Chocolate Tray Bake

375g pack ready-rolled shortcrust pastry (or you can make your own!)
500g Mascarpone
100g golden caster sugar
100g ground almonds
2 large eggs
250g fresh raspberries
100g white chocolate, roughly chopped

Heat oven to 140C/Gas 4. Roll out pastry on a floured surface and line a 30x20cm tin or swiss roll tin. Line with greaseproof paper, fill with baking beans and cook for 10 minutes. Take out the beans and paper and cook in the oven for a further 5 minutes.

Whisk together the mascarpone, sugar, almonds and eggs until well blended. Fold in the raspberries and chocolate and 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 best results, chill for at least 1 hour before slicing.

Dorset Apple Traybake

450g/1 lb cooking apples (Bramley)
juice half lemon
225g/8 oz butter, softened
280g/10 oz golden caster sugar
4 eggs
2 tsp vanilla extract
350g/12 oz self raising flour
2 tsp baking powder
demerara sugar, to sprinkle

Heat oven to 160C/Gas 4. Butter and line a baking tin (27cm x 20cm) with parchment paper. Peel, core and thinly slice the apples then squeeze the lemon juice over. Set to one side.

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

Bake for 45-50 mins until golden and springy to the touch. Leave to cool for 10 mins, then turn out of tin and remove paper. Cut into bars or squares.

beachbeth

175g/6 oz butter, plus extra for greasing
300g/10 oz plain flour, plus extra for dusting
4 bramley apples (approx 800g/1 lb 12oz)
squeeze lemon juice
284ml carton whipping cream
225g/8 oz golden caster sugar, plus 1 tbs for sprinkling
3 eggs
300g/10 oz blackberries

Heat oven to 180C/Gas 6. Grease a roasting tin with butter, dust with a little flour, then set aside. Peel, core and slice the apples into rings, then toss in a little lemon juice to stop them going brown.

Tip the cream and butter into a saucepan, bring up to the boil, then set aside. Whisk the sugar with the eggs until they thicken and turn pale, about 3 mins. Whisk the buttery cream into the eggs then fold in the flour until completely smooth.

Pour the batter into the prepared tin and arrange the apple slices over the top. Scatter over the blackberries, then sprinkle with the remaining sugar. Bake for 50 mins-1 hour until golden and beginning to pull away from the sides of the tin. Leave to cool in the tin and serve cut into squares.

organic_wanabe

These seed bars are fabulous (originally by Toxic Lemon)

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.

halloweenqueen_2

Thanks uni!!!

sarah1

does anyone know how to make butter icing and chocolate icing ?