This cake was a bit of a revelation to me. I’m someone who loves to throw a cake together at the drop of a hat, and this one is not only quick to prep, but puts ingredients to work that you might already have in the cupboard, such as a tin of custard! Though the rhubarb can be substituted with berries or apples in other seasons, it is a thing of joy when it’s available
Mary Berry's lemon drizzle traybake is an all-time favourite as it's so moist, easy to make and full of zesty flavours - one of the best tray bake recipes.
It’s no secret that I love a chicken traybake — or sheet pan dinner, if you prefer — as those of you have made my Chicken Traybake with Bitter Orange and Fennel, Chicken and Pea Traybake, and One Pan Sage and Onion Chicken and Sausage know only too well. But this is another absolute favourite in my house, and I’m thrilled it has now found a home on the website. There is just something incontestably relaxing about bunging everything in a roasting tin and thence into the oven where it can cook merrily away without any input from you. And there is much less washing up at the end, too. Easy as this recipe is, I do require you to peel the potatoes. Now, I’m not one for peeling potatoes if I can get away with it generally, but here you want the cubes of potato not to crisp up in the oven but to drink in the spiced lime and chicken juices as they cook, becoming soft and soused. And should you have any chicken leftover, you can make one of my favourite sandwiches: for one chicken thigh (take the meat off the bone and then shred or chop it), you mix together a tablespoonful of mayo, a pinch of salt and a teaspoon each of garam masala and mango chutney; stir your shredded chicken into this and clamp between two pieces of bread. Finally, although you can make the pink-pickled onions just before you assemble the traybake, I like to do it a few hours in advance or even the night before. And to make these, simply cut a small red onion (or half a larger one) into fine half moons, cover with lime juice, and leave to steep, removing them from the lime juice to serve. For US cup measures, use the toggle at the top of the ingredients list.
Vanilla sponge traybake with icing is a school dinners pudding loved by many. Plus, this old school cake recipe is so easy and quick to make.
If the delightful Ecclefechan Tart was in a guidebook, it would be in listed as a must-visit Scottish hidden gem. But, unfortunately, these delicious tarts have remained under the radar for many outside of Scotland. An Ecclefechan tart is a simple mixture of sugar, nuts, currants and butter. This tasty filling is surrounded by a sweet, short pastry casing. The filling can be almost runny when served warm, but this stiffens slightly as they cool. So it should always have a little wobble to it!
Nadiya's all-American traybake is made with peanut butter and jam. Serve with an extra dollop of jam, some Greek-style yoghurt and fresh raspberries on the side. You will need a brownie tin about 18x23cm/7x9in.
Wholemeal Cafe Takaka Ingredients 150 g butter 2 tablespoons golden syrup 3/4 cup brown sugar 3/4 cup coconut 1 1/2 cups rolled oats 3/4 cup flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons grou…
Buttery shortbread, soft caramel and smooth chocolate... millionaire shortbread is a delicious British classic that everyone will love!
For some reason this is known in the Antipodes (and I got this recipe from a Kiwi) as Russian Fudge and, although I like this name better, I feel that it perhaps leads the rest of us to expect something altogether more exotic, when this is the plain, comforting, yet temple-achingly sweet, confection of my childhood. I confess that even listing the ingredients below makes me hyperventilate slightly. I am no stranger to excess, but even I baulk somewhat at the amount of sugar and so on needed. But it does make an awful lot of fudge: as you can see, my portion control is rather erratic, but I reckon you can get 77 pieces out of it. I also have to preface this recipe with a warning: fudge is not exactly difficult to make, but it is dangerous. Unless you proceed with caution you will burn your pan and yourself. Never leave the pot, and make sure there are no children nearby. Mobile telephones are banned for the duration, too. You need to use your own instinct as to how long to cook the fudge. The recipe I was given indicated it took 20 minutes; my fudge was ready after 12. Just make sure you have a bowl of cold water nearby. Drop small amounts of the molten fudge into the water and if it sets (known as soft ball stage) it's ready. Or you can use a sugar thermometer, which will indicate 'soft-ball stage'. The final whisking is what turns what is a pan of toffee (though you could leave it like this if you want smooth fudge) into grainy texture traditional fudge — or what the Scots call Tablet — demands. I highly recommend adding some sea salt flakes — I imagine two teaspoons should do it — but since I made this for my daughter (and children are nothing if not traditionalists) I didn't dare stray from convention. For US cup measures, use the toggle at the top of the ingredients list.
This zingy Jaffa Cake traybake is made up of a super light base of vanilla sponge, an sweet and citrusy orange jelly layer, and an indulgent topping of dark chocolate to finish.
Our School Dinners Jam and Coconut Sponge is a Vegan take on a retro traybake, that is still a very popular family favourite today. This bake dates back to the 60s, 70s, and 80s British school dinners. It is perfect for afternoon tea, tea time, picnics, parties and lunch boxes. It is so easy and quick to prepare with every day store-cupboard ingredients - despite being an egg-free and dairy-free vanilla sponge you won't need any fussy ingredients. Also, if you are a home-baker then you'll likely already have the ingredients for this quick and easy vegan cake.We have included an easy vegan custard recipe that is perfect with our sponge cake down below in the recipe notes.
This Coconut and Jam Sponge tray bake is a taste of my childhood, in fact it’s a taste many of us can relate to having attended school here in the UK, cake and custard for me was always the best dessert! Served with vanilla custard, this nostalgic treat can take you back to some of […]
The texture inside these dense squares is both creamy and tart, with a browned, crispy edge
A delicious new recipe for you today combing my two favourite bakes, a mars bar square and a fudgy brownie! This is a new family favourite which you are going to LOVE!!
Super simple lemon and coconut traybake that keeps moist.
A traybake version of this classic favourite, perfect for easy spring teas. Follow our tip to make it gluten-free
Essentially an upside-down cake recipe, this Raspberry and White Chocolate Traybake Cake tastes amazing. The beautiful slightly sharp raspberries balance well against the sweet creaminess of the white chocolate, which can be found both drizzled over the raspberries and in the sponge cake.
This Bakewell tray bake boasts a crisp shortcrust pastry base, a layer of sweet jam dotted with fresh raspberries, and a soft, almond-enriched sponge.
A firm family favourite, Coffee & White Chocolate Marble Traybake
This fabulous chocolate traybake is studded with chunks of shortbread and topped with a luscious chocolate caramel icing and Twix slices. It makes a great celebration cake
If you're not in the mood to create a full Simnel cake, this easy traybake recipe is ideal.
Mary Berry's lemon drizzle traybake is an all-time favourite as it's so moist, easy to make and full of zesty flavours - one of the best tray bake recipes.
Made with coconut sugar, this has a lovely tropical flavour – and at just 12g of sugar and 233 calories per serving, it's a lighter choice than many ready-made cakes. We’ve swapped calorie-laden buttercream for a delicious Greek-yogurt topping
This is a great cake: it will become your go-to recipe.
In Scotland, Tiffin refers to the delicious traybake made of crushed biscuits, butter, sugar, raisins (sometimes cherries) and topped with a layer of melted chocolate. Rumour has it (aka, Wikipedia) that the chocolate tiffin recipe originated in Troon in Scotland in the 1900s, although I haven’t been able to find anything to substantiate this. You might sometimes see it called “fridge cake” as this simple recipe requires no actual baking. Instead, you mix all the ingredients together before allowing it to chill in the fridge. It’s also known as icebox cake, chocolate concrete cake, and no-bake chocolate biscuit cake.
