Milkybar® and raspberry tray bake squares
Why not try our Milkybar® and raspberry tray bake squares, great to share with the whole family!
(48g per square – number of servings equivalent to one tray bake.)
Energy per 100g: 1304kJ/310kcal
*Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.
- 115g caster sugar
- 4 eggs
- 2tsp vanilla extract
- 115g plain flour
- Tiny pinch salt (1g)
- 125g punnet fresh raspberries (or frozen and defrosted)
- 100g Milkybar® Block
- 20cm square tin
Tips to involve little Farmers
Get your kids to break up the Milkybar® Block for you. They'll absolutely love it!
Heat oven to 180C (160°C for fan ovens), Gas mark 4.
In a large bowl whisk the sugar, eggs and the vanilla with a handheld electric mixer until light and fluffy.
Sift the flour and salt and fold until combined (try to keep in as much air as possible).
Using a 20cm square tin, cut out a square of non-stick baking parchment to line the tin.
Pour the mixture into a lined tin and bake for 15 – 18 minutes.
Cool in the tin for 10 minutes and then lift the cake out, peel away the paper and cool completely.
Into a separate bowl break the Milkybar® Block into small pieces.
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.
Keeping the water at a temperature barely simmering, stir the chocolate occasionally until melted.
Once fully melted, pour the melted Milkybar® chocolate over the cooled cake.
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).
With the leftover raspberries, decorate your Milkybar® covered tray bake by placing them on top in a pattern.
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!)
Leave to set then section into 12 pieces.
Share and enjoy!