Curly Wurly raspberry tray bake

Curly Wurly raspberry tray bake
  • Serves icon Makes 32 pieces
  • Time icon 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
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

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

delicious. tips

  1. 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.

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