This Milky Bar tray bake is studded with pieces of Curly Wurly bars for extra gooiness. The kids will love it…and so will you! Click for the full recipe.
Curly Wurly raspberry tray bake:
For the raspberry sauce, put the raspberries into a saucepan with the sugar and lemon juice and heat gently for 5-10 minutes until the berries have broken down. Pour into a bowl and set aside to cool.
Sift the flour, baking powder and salt into a bowl. In another mixing bowl, beat the butter, sugar, eggs and vanilla with a wooden spoon.
Using a large metal spoon, gently fold the flour mixture into the egg mixture, fold in the Milkybar pieces, then pour into the lined roasting tin. Swirl through the raspberry sauce with a skewer, then poke in the pieces of Curly Wurly.
Bake for 22-25 minutes until the top has a thick crust and the middle feels squidgy but still holds its shape. For a more cakey texture, bake for an extra 5-10 minutes. Cool in the tin, then cut into 32 squares.