Raspberry and white chocolate traybake

raspberry and white chocolate traybake

raspberry and white chocolate traybake

I made this traybake today to share with a group of friends at lunchtime. Yummy! There was enough to offer later on in the afternoon when some lady friends came to have tea at my house. So I basically killed two birds with one stone. The advantage of making a traybake is that you can easily cut smallish portions to share with a large group of people. It’s much trickier to do that with a cake. Anyway, I am glad to report it was a success! I don’t know about you but I love the combination of raspberry and white chocolate. I have got to come clean and confess though that, unlike my previous healthy recipe, this has got a lot of butter in it. :-(BUT, as you can cut it in many dinky little squares, a little piece of it won’t send your cholesterol level off the scale. By the way you’ll never believe where I got the recipe from: it was on the packet of my McDougall flour! And why not?

INGREDIENTS

  • 200g  Self Raising Flour
  • Pinch salt
  • 200g caster sugar
  • 200g unsalted butter, softened
  • 3 medium eggs, beaten
  • 2 Tbsp milk
  • 50g white chocolate chunks
  • 200g frozen raspberries (I used fresh)

METHOD

  1. Grease and line the base of a rectangular tin 28cm x 18cm x 3cm with baking parchment.
  2. Sift the flour and salt into a small bowl and set aside.
  3. Using an electric whisk, cream sugar and butter together until light and fluffy.
  4. Gradually add the beaten eggs with a little of the flour, after each addition.
  5. Gently whisk in the remainder of the flour until all the ingredients are combined.
  6. Stir in milk and then fold in the white chocolate and raspberries.
  7. Spoon the mixture into the tin and roughly level the surface, the mixture will be fairly stiff.
  8. Bake for 50 minutes at 180 degrees until golden (I baked it for 40 minutes and it was fine).
  9. Cool on a wire rack.
  10. When cool remove from tin, remove parchment and slice.
  11. Dust with icing sugar if you wish

raspberry and white chocolate bake

On the McDougall flour website they have a slightly different version as they also add 50 gr. of ground almonds to the mixture and put 100 gr. of white chocolate instead of 50 gr. Worth the experiment…

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