Mary berry's ultimate cake book there is a whole chapter in there on traybakes

Traybake Recipe

I think traybakes were invented in the US but are very, very popular indeed in Norn Iron. They are produced mainly by women for church functions and are not culturally specific. A typical recipe would go something like this:

REALLY SCRUMMY TRAYBAKES (Or Eights Or Nines if Coke used)

2 large cans of condensed milk

3 large bags of white sugar

4 medium or 2 large cans of golden syrup

As many bags of cheap marshmallows as you can find

Chopped up peanuts (best not to use salted ones but will do in a pinch)

Enormous bag of desecrated coconut

Any class of sweets to hand

Large bottle of Coke (optional)

Melted tub of margarine

Put all ingredients in a bowl and give it a good stir. Put on a tray. Bake in fridge. If Coke used drink while cooking.

Please note anyone following this recipe does so at their own risk as recipe contains nuts.

Traditional English Apple Traybake -

Apple Pudding Cake Recipe

A simple and easy to whip up apple sponge cake; baked in a tray for easy serving - cut into bars or squares for picnics, school or office lunch boxes & for tea time treats! It is DIVINE served hot with cream,custard or icecream for a great Autumn/Fall pudding.This type of cake is often called Dorset or Somerset Apple cake, but it is really quite popular in nearly all of the English counties, especially during apple harvest season. I have stipulated Bramley apples, which are English cooking apples - in the absence of these, any tart or sharp "Appley" flavoured or regional "cooking" apples will do.

by French Tart

16 servings 16 Slices

11/4 hours 20 min prep

1 lb bramley cooking apples

1/2 lemon, juice of

8 ounces butter, softened

10 ounces golden caster sugar

4 eggs

2 teaspoons vanilla extract

12 ounces self raising flour

2 teaspoons baking powder

2 tablespoons demerara sugar

Preheat oven to 180C/360F or Gas mark 4.
Grease & line a rectangular baking tray - approx 9" x 7" or 27 cms x 20 cms.
Peel, core & thinly slice apples; squeeze the lemon juice over them to stop them discolouring and set them to one side.
Place butter, caster sugar, eggs, vanilla extract, flour & baking powder into a large roomy mixing bowl & mix well until smooth. You can use an electric hand whisk if it's easier.
Spread half of the cake/pudding mixture into the prepared tin.Arrange half of the apples over the top of the mixture.
Repeat the layer with the remaining half of cake/pudding mixture & apples - the apples should be arranged over the top of the cake/pudding mixture.
Sprinkle over with the demerara sugar.
Bake for 45-50 minutes until golden brown, well risen & springy to the touch.
Leave to cool slightly for 10 minutes & then cut into squares or bars.
Wait until the cake has completely cooled before removing the cake & the baking paper from the tin - store in an airtight tin or container.
If you wish to serve this warm as a pudding, wait 5-10 minutes and then cut and serve with cream, custard or icecream.
It can also be microwaved too, for a future hot pudding!

malteser traybake

ingredients / recipe

100g butter

200g milk chocolate

3 tablespoons golden syrup

225 finely crushed digestive biscuits

225g Maltesers

melt together the butter, chocolate and syrup then add the crushed biscuits and the maltesers. Mix together quickly then pour into a square tin and chill until set. For a special occasion drizzle with some melted white chocolate. Cut into squares, pig out.

Plum Traybake with Almonds

Delicious warm as a dessert or as a teatime treat, this cake uses the best of the season's sweet English plums.

Makes 12 squares

Preparation time: 15 minutes
Cooking time: 40-45 minutes, plus cooling
356kcals/20.4g fat/10g saturated fat/0.5g salt/23.4g sugars per square

Ingredients
200g softened butter
200g golden caster sugar
3 large eggs, lightly beaten
250g self-raising flour
50g ground almonds
2 tbsp milk
6 English plums, halved and stoned
25g flaked almonds
2 tsp icing sugar

Instructions
Preheat the oven to 180degreesC, gas mark 4. Line a rectangular brownie tray measuring about 30cm x 20cm x 3cm with baking parchment, snipping the corners to make a good fit.

Cream the butter and sugar together with a wooden spoon or electric hand whisk until pale and fluffy. Beat in the egg a little at a time. Sieve the flour into the mixture and, using a large metal spoon, fold in with the ground almonds. Add the milk and mix gently until it is thoroughly combined and of a dropping consistency.

Spoon the mixture into the tin and level with a round-bladed knife. Press the plums into the top of the cake mixture in rows of 3, cut-side up. Scatter the flaked almonds over and bake for 40-45 minutes, until risen and lightly golden, and a skewer comes out clean when inserted into the cake.

Leave in the tin for 10 minutes before placing the cake on a cooling rack. Sift the icing sugar over to finish.

Cook's tip
For a more intense almond flavour, add 1 teaspoon almond essence to the cake mixture with the eggs. Use other stoned fruits, such as nectarines or apricots, instead of the plums.

Lemon Drizzle Traybake a la Mars Lady

4 eggs

9oz (250g) soft marg

9oz (250g)caster sugar

12oz (350g)s/r flour

3 level tsps baking powder

6 tbsp milk

grated rind of 2 lemons.

Mix all ingredients.

Put in lined tin.

Bake (about 30-40mins)

Icing: Lemon juice (from 2 lemons)

12oz (350g) icing sugar sieved Warm lemon juice, mix icing sugar in.

Prick warm cake and drizzle!

Must go and pop one in the oven for pudding.

Have ingredients, will bake

Pineapple & Coconut Traybake

Ingredients:

225g/8oz Odlums Cream Plain Flour 175g/6oz Sugar

1 pinch Bread Soda

2 Eggs

1 Tin Crushed Pineapples (432g)

225g/8oz Desiccated Coconut

100g Packet Chopped Walnuts

Topping (optional):

50g/2oz Butter

225g/8oz Cream Cheese

350g/12oz Icing Sugar

Method:

1. Preheat oven 180degreesC/350degreesF/Gas 4. Grease and base line a swiss roll tin 28cm x 18cm (11" x 7").
2. Place flour, sugar and sieved bread soda into a mixing bowl and mix together.
3. Add eggs and beat until well blended.
4. Finally stir in the pineapple (with juice), coconut and walnuts.
5. Transfer to the tin and bake for 30 to 35 minutes or until golden brown in colour. When removed from oven, allow to sit in tin for 5 minutes, then transfer to a wire tray to cool.
6. When cold, cover with topping, if used, and cut into squares.

To make topping:

Beat together the butter, cream cheese and sieved icing sugar.

Festive Mincemeat Traybake

Ingredients:

Base
175g / 6oz Odlums Self Raising Flour
50g / 2oz Butter (room temperature)
75g / 3oz Icing Sugar (sieved)
1 Egg
Crumble Topping
75g / 3oz Odlums Cream Plain Flour
50g / 2oz Butter
50g / 2oz Light Brown Sugar
50g / 1/2 packet Flaked Almond

Mincemeat
1 packet. (375g) Shamrock Gourmet Luxury Mixed Fruit
1 Apple (grated)
1 packet (100g) chopped Mixed Nuts
1 Lemon - grated Rind and Juice
1 Orange - grated Rind and Juice
1 teaspoon Mixed Spice
2 tablespoon Whiskey or Brandy

Method:

Base:
1. Place flour, butter and icing sugar into a food processor and blend until the mixture resembles fine breadcrumbs.
2. Add the egg and another quick buzz should bring all the ingredients together, making a soft dough.

3. Press into a greased baking tray 28cm x 18cm (11" x 7").

Mincemeat:
1. Mix all the ingredients together in a large bowl.

2. Set aside for about 40 minutes to allow the fruit to absorb most of the liquid.
3. Spread evenly onto base.

Crumble Topping:
1. Place the flour and butter into the food processor and blend until the mixture resembles fine breadcrumbs.

2. Stir in the sugar and flaked almonds and sprinkle mixture over mincemeat. Press down lightly.
3. Bake in preheated oven at 180degreesC/350degreesF/Gas 4 for about 30 minutes until top is golden brown.
4. Cool in tin and cut into slices.

Frosted Banana Traybake

Ingredients:

350g/12oz Odlums Self Raising Flour

125g/4oz Margarine

175g/6oz Sugar

2 Eggs

1 x 125g Carton Yogurt

2 Bananas (mashed)

1 Teaspoon Vanilla Essence

50g/2oz Chopped Walnuts

Frosting:

75g/3oz Brown Sugar

75g/3oz Margarine

225g/8oz Icing Sugar

1 Teaspoon Vanilla Essence

50g/2oz Chopped walnuts (optional)

Method:

1. Preheat oven to 180degreesC/350degreesF/Gas 4. Line a Swiss roll tin (20cm x 30cm / 8"x12") with greaseproof paper, making sure the paper comes up about an inch around the edge.
2. Beat margarine and sugar together until smooth. Scrape down bowl and continue beating as eggs are added, mixture should be creamy.
3. Add the yogurt, bananas and vanilla essence, beat until well mixed.
4. Finally stir in the flour and chopped walnuts. Pour into the prepared tin and bake for about 40 minutes until golden brown and spongy to the touch.
5. Turn onto a wire tray and cool completely.
6. Make frosting by slowly bringing the margarine and sugar to the boil stirring constantly (about 6 minutes) then allow to cool. Then add the remaining ingredients and beat until smooth.
7. Spread over cooled cake, sprinkle with walnuts if used. Cut into squares.

traybake recipe

just found this one.

250 gr plain sweet biscuits
15 gr butter
1x395 gr tin condensed milk
375 packet dried apricots
1 cup dess. coconut
2x240 blocks white choc.

Line a 20cm sqaure tin with baking paper.
Roughly crush the bisc, Melt butter and cond. milk in a pan over low heat. Mix bisc. apricots and coconut in a large bowl, add the melted butter etc and stir well.pAT OUT WELL IN BAKING TRAY AND REFRIGERATE TO SET.

ICE THICKLY WITH MELTED WHITE CHOC. sLICE INTOSQUARES WHEN SET.

IT IS CALLED GEOFFS APRICOT sLICE.

Marbled Chocolate Traybake

175g or 6oz butter

175g or 6 oz caster sugar

1 tsp vanilla essence

3 medium eggs, lightly beaten

200g or 7 oz self-raising flour

half teaspoon baking powder

1 tablespoon milk

1 & half tablespoon cocoa powder

1. Preheat oven to 180C/35oF/Gas mark 4, 10 minutes before baking. Oil & line a 28 x 18 x 2.5 cm /11 x 7 x 1 inch cake tin with non-stick baking parchment. Cream the butter, sugar and vanilla essence until light & fluffy. Gradually add the eggs, beating well after each addition. Sift in the flour & baking powder & fold in with the milk. 2. Spoon half the mixture into the prepared tin, spacing the spoonfuls apart leaving gaps in between. Blend the cocoa powder to a smooth paste with 2 tablespoons of warm water. Stir this into the remaining cake mixture. Drop small spoonfuls between the vanilla cake mixture to fill in all the gaps. Use a knife to swirl the mixtures together a little. Bake for approximately 30 minutes or til spongy to the touch. For an alternative, use the juice and peel of half an orange instead of the milk.

Coffee and Walnut Traybake

Perfect for the Easter holidays and really simple to make

Ingredients

(Makes 15 large or 21 small pieces)

225g (8oz) soft margarine

225g (8oz) caster sugar

4 free-range eggs

300g (10.5oz) Dove's Farm self-raising flour

1 tsp baking powder

3 tsp coffee granules dissolved in 2 tbsp hot
water

115g (4oz) walnuts, chopped

For the icing:

55g (2oz) butter, melted

2 tsp coffee granules, dissolved in 2 tbsp hot
water

225g (8oz) icing sugar

For the decoration:

Walnut halves

Method
Place all the ingredients for the cake into a basin and beat well together. Pour into the half-size Aga roasting tin, lined with Bake-O-Glide.

2-Oven Aga
Slide the tin on to the lowest set of runners in the roasting oven and slide the cold plain shelf on the second runners down, so it protects the cake while it is cooking. Cook for 35-40 minutes until risen and golden brown. Cool.

3- and 4-Oven Aga:
Slide the tin on to the lowest set of runners in the baking oven and cook for 35-40 minutes until risen and golden brown. Cool.

Conventional cooking:
Place in a 26cm x 16cm (10 x 6 inches) tin and cook at 180degreesC (350degreesF), fan oven 160degreesC or gas mark 4 for about 40 minutes, or until risen and golden brown. Cool.

To make the icing:
Melt the butter in a basin placed on the back of the Aga (use a cork mat to protect the enamel) or on the warming plate. Dissolve the coffee in the hot water and add this with the icing sugar to the butter, beating well together. Spread over the traybake and decorate with the walnut halves. Store in the Aga cake tin for up to five days. Can also be frozen.

traybake recipe for Caramel Fingers.

Caramel Fingers

Ingredients : 4 oz (100 g) butter; 4 oz (100 g) soft brown sugar; 1 egg; 1 cup plain flour; 1 cup chopped dates and nuts

Melt butter and sugar. Add dates and nuts and beaten egg. Cool, then mix in flour. Spread evenly on a greased tray. Bake for twenty minutes in a moderate oven. When cool, cut into squares. May be iced with lemon icing.

bbc.co.uk
Lifestyle, click on food

Basic Traybake Cake

1/2 cup Butter
1 cup Sugar [white or brown]
2 Eggs
1 3/4 cups flour [plain, all-purpose]
3 tsp Baking powder
1/4 tsp Salt
3/4 cup Milk
2 tsp vanilla essence

Cream butter and sugar. Beat eggs and stir in. Sift together flour, salt and baking powder. Add alternately with milk.

I grease the tray and line the bottom with paper - ease of removal. Bake in a 7 x 11" slice tray at 350 degrees for 25-30 minutes. Start checking 5 minutes bfore you think it should be done. It should be done - not overcooked. Mine cooks hot and is done in 18 minutes.

VARIATIONS:
ORANGE: replace milk with orange juice and add 2-3 ts grated orange zest [rind]

LEMON: Substitute 3 tsp lemon extract for vanilla. Frost with lemon icing.

CHOCOLATE: Remove 1/4 c flour, add 1/4 cup cocoa. Frost with chocolate or caramel icing.

FRUIT: Add up to 1/2 c raisins, sultanas, mixed dried fruit: with/without 1/2 ts mixed spice.

ADDITIONS: Add up to 1/2 cup chocolate chips.

ADDITIONS: Add up to 1/2 cup chopped nuts [walnuts, almonds, pecans]. Toasted, preferably.

Treacle Spice Traybake

225 soft marg

175g caster sugar

225g black treacle

2 teaspoons baking powder

2 teaspoons mixed spice

4 eggs

4 tablespoons milk

180C - 40mins (about 170C if you have a fan oven)

Grease and base line a 12x9 in roasting tin (I didn't have one this size, so used 2 small ones)

Put all the ingredients in a large bowl a beat until smooth

Put in the tin/s and smooth the top

Bake it for 40mins (or until the cake has shrunk away from the sides and the middle springs back when you press it gently).

Leave to cool in the tin. Dust it with icing sugar and cut into squares and eat :)

Handy tip: when you're measuring out the treacle if you boil the kettle and fill the scales holder (no idea what it's called) - let it warm up - then tip out the water and pour in the treacle. it will then come out easier when you tip it into the bowl ;)

CHOCABLOC RECIPE: MAKES 1 TRAYBAKE

Ingredients:

400 grms Amondi chunks - See Em's blog on Tuesday, 28th November for the recipe (www.honeybuns.co.uk/blog)

100 grms toasted chopped almonds

150 grms golden syrup

225 grms butter

2 teaspoons coffee extract (Lakeland do a nice one)

320 grms Valrhona dark choc or any good dark chocolate you can get hold of

1 teaspoon Boyajian orange oil (Lakeland)

Method:

Melt the butter and syrup in microwave on medium heat and stir each minute until completely melted. Once melted add the coffee extract and stir. Melt the Dark chocolate gently on low heat in the microwave. To do this, break the chocolate into little chunks and pop onto medium heat. Stir every minute until just melting. Take out and stir vigorously until completely melted. Mix the melted chocolate, butter, syrup and coffee in a mixing bowl. The mix should become quite thick. Add the orange zest, orange oil, Amondi pieces and almonds. Pop the mixture into your tray and shake and jiggle until all the tray corners are full of mixture. Pop in the fridge / freezer to chill down and set. Should be ready after 8 hours in a fridge or leave overnight. We use Blade trays- again these are available from Lakeland for about £8 and are ideal for all traybakes.

Please note: the Amondi are dairy free as well as gluten free. If you'd like to keep the Chocabloc dairy free too, just swap over the Valrhona for a certified dairy free dark chocolate and use the same amount of "Pure" vegetable fat instead of the butter.

ALL THE OTHER THINGS WE DO BESIDES CAKES

The Animals:
As we hurtle into darkness and wet, blustery days we thought we'd give you a quick update on the stars of the Honeybuns show:
Sam and Joan are still in love and spend most of their time snuggled up in their barn - open plan - living quarters. If it is mild they are turned out in the field behind the Bee Shack Cafe. Sam is getting on a bit now and has a tendency to buck and bounce around when we turn him out, only to then fall over as his legs give out on him. We are currently mixing glucosamine in with his feed to help keep his joints supple and hopefully keeping him upright!.
Margot and Hilary are as round as little barrels and their Angora heritage is coming out. As the temp drops their coats get fluffier. All animal residents are on full winter rations and are kept warm and toasty at night.

We are on a mission to reduce our ecological footprint still further by reducing the number of vehicles that currently visit the farm for the bakery business. We have just converted our old calf pen buildings adjoining the bakery to store more incoming ingredients. We can now store many more ingredients by the pallet load which means less packaging (larger packs) and less lorry visits as we can process larger deliveries.

Date and Oat Tray Bake
These are quick to make and bake and can be cut into bars or squares. They're perfect for a lunchbox treat, picnic or with a cup of tea or coffee at any time of the day.

Ingredients

150g/5 oz rolled (porridge oats)

75g/3 oz plain flour

75g/3 oz butter

50g/2 oz Light Muscovado sugar

Filling

8 oz chopped dates

1 heaped tablespoon Dark Muscovado sugar

150 ml/5 fl oz waterHow to Prepare

First make the filling: cook the dates gently with the sugar and water until they form a soft paste. Leave to cool. Mix together the oats, flour, and sugar and rub in the butter until crumbly. Put half this mixture into a buttered 20 cm/8-inch square baking tin and press down firmly. Spread with the date paste and scatter the remaining crumble mixture over the top. Bake for 15 to 20 minutes Gas mark 4/180degreesC/ 350degreesF until golden. Cut into squares while hot and leave to cool in the tin.

Butterscotch Chocolate Tray Bake

These are quick to make and bake and can be cut into bars or squares. They're perfect for a lunchbox treat, picnic or with a cup of tea or coffee at any time of the day.

Ingredients

350g/12 oz Light Muscovado sugar

450g/1 lb unsalted butter

2 egg yolks

1 teaspoon vanilla extract

450g/1 lb plain flour

Pinch of salt

225g/8 oz milk or plain chocolate

110g/4 oz pecans or walnuts, roughly choppedHow to Prepare

Cream the butter and Light Muscovado sugar until light. Beat in the egg yolks and vanilla followed by the flour and salt. Press the mixture into a greased 33 x 23 x5 cm/13 x 9 x 2 inch baking tin. Bake for 25-30 minutes Gas mark 4/180degreesC/350F until golden but still soft. Remove from the oven. Melt the chocolate and spread evenly over the base in the tin. Scatter the chopped nuts on top. Cut into bars while still warm and leave until cold.

Friday, April 07, 2006
Chocolate Nut Tray Bake

Andrew posted this on Slashfood a while ago, and I just had to try it. And so should you! It's really delicious - a chewy chocolate base topped with oodles of caramelized nuts. Yum! If you want to make it extra spectacular, you could drizzle some melted chocolate on top. And - 300 grams of nuts is quite a lot - feel free to use a bit less. It's still going to be great!

Chocolate Nut Tray Bake

For the base:

50 g dark chocolate, chopped

80 g dark muscovado sugar

100 g butter

225 g flour

For the topping:

300 g mixed nuts (I used hazelnuts, walnuts and pecans)

120 g dark muscovado sugar

40 g golden syrup

70 g butter

1 tbsp cream or milk (I used milk)

Start with the base. Preheat the oven to 175degreesC. Melt the butter, muscovado sugar and chocolate in a small saucepan. Remove from heat, and stir in the flour. Press out into a smallish oven tray, and bake for 15-20 minutes.

Make the topping by melting the sugar, butter, golden syrup and cream in a small saucepan. Stir in the nuts, and spread the topping over the base. Bake for an additional ten minutes. Let cool completely before cutting.