Home > Teatime traybake recipes > Curly Wurly raspberry traybake

Curly Wurly raspberry traybake

Name: Curly Wurly raspberry traybake
Prep time: 30 min
Cook time: PT25-30M
Total time: 55 min
Yield: Makes 32 pieces
Cuisine: British recipes
Ingredients: 250g plain flour; 1½ tsp baking powder; ½ tsp salt; 200g unsalted butter, melted; 250g light brown sugar; 3 medium free-range eggs, beaten; 1 tsp vanilla bean extract; 120g Milkybars, roughly chopped; 3 Curly Wurly bars, roughly chopped; For the raspberry sauce; 200g frozen raspberries, defrosted; 40g caster sugar; Squeeze fresh lemon juice; You’ll also need…; 27cm x 18cm x 4cm deep roasting tin, lined with non-stick baking paper with a 3cm overhang

Published: 9 May 17
Updated: 18 Mar 24

Milkybars and raspberry sauce are swirled through cake mixture and topped with bite-sized pieces of Curly Wurly chocolate bars – it’s the candyland dream cake we’ve all been waiting for.

Easy
April 2017

Test kitchen approved

Makes 32 pieces
Hands-on time 30 min, oven time 25-30 min

Milkybars and raspberry sauce are swirled through cake mixture and topped with bite-sized pieces of Curly Wurly chocolate bars – it’s the candyland dream cake we’ve all been waiting for.

Nutrition: per serving

Calories: 149kcals
Fat: 6.9g (4.1g saturated)
Protein: 1.9g
Carbohydrates: 19.6g (12.9g sugars)
Fibre: 0.6g
Salt: 0.2g

Per square

Save recipe

Save

Save recipe Print

Rate

Ingredients

250g plain flour
1½ tsp baking powder
½ tsp salt
200g unsalted butter, melted
250g light brown sugar
3 medium free-range eggs, beaten
1 tsp vanilla bean extract
120g Milkybars, roughly chopped
3 Curly Wurly bars, roughly chopped

For the raspberry sauce

200g frozen raspberries, defrosted
40g caster sugar
Squeeze fresh lemon juice

You’ll also need…

27cm x 18cm x 4cm deep roasting tin, lined with non-stick baking paper with a 3cm overhang

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oven to 170°C/150°C fan/gas 3½. 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.

Recipe from April 2017 Issue

Nutrition

Per square

Nutrition: per serving

Calories: 149kcals
Fat: 6.9g (4.1g saturated)
Protein: 1.9g
Carbohydrates: 19.6g (12.9g sugars)
Fibre: 0.6g
Salt: 0.2g

delicious. tips

Watch the Curly Wurly raspberry traybake recipe video…
Bake up to 48 hours ahead and keep in a sealed container. Or freeze in food bags for up to 3 months. Defrost before serving. The tray bake is best eaten at room temperature or gently warmed.