Recipe

• 1

  Heat oven to 180C (160°C for fan ovens), Gas mark 4.
• 2

  In a large bowl whisk the sugar, eggs and the vanilla with a handheld electric mixer until light and fluffy.
• 3

  Sift the flour and salt and fold until combined (try to keep in as much air as possible).
• 4

  Using a 20cm square tin, cut out a square of non-stick baking parchment to line the tin.
• 5

  Pour the mixture into a lined tin and bake for 15 – 18 minutes.
• 6

  Cool in the tin for 10 minutes and then lift the cake out, peel away the paper and cool completely.
• 7

  Into a separate bowl break the Milkybar® Block into small pieces.
• 8

  Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water.
• 9

  Keeping the water at a temperature barely simmering, stir the chocolate occasionally until melted.
• 10

  Once fully melted, pour the melted Milkybar® chocolate over the cooled cake.
• 11

  Place half of the raspberries into a small bowl and mash with a fork until very juicy (you can add a drop of water to help this along).
• 12

  With the leftover raspberries, decorate your Milkybar® covered tray bake by placing them on top in a pattern.
• 13

  To finish take your raspberry juice and drizzle onto the tray bake, you can create a marble effect by dragging a fork gently across the melted Milkybar® and raspberry juice mixture. (Be quick, you need to do this before it sets!)
• 14

  Leave to set then section into 12 pieces.
• 15

  Share and enjoy!