Tray bakes

These are really naughty. They use a whole block of butter. A whole block. But if that hasn’t put you off…

250g/9oz butter
9oz plain chocolate
3.5oz white chocolate
4 eggs
6oz light muscovado sugar
1tsp vanilla essence
3oz plain flour
1/4 tsp baking powder
1tbsp cocoa

Melt butter and plain chocolate in a bowl over simmering water. Mix sugar, eggs and vanilla extract and beat until pale.
Add dry ingredients. Carefully fold in chocolate and butter mixture.
Pour into 8″ lined tin. Melt white choc and dollop and swirl on top. Bake at 180 degrees for 20-25 mins.

These keep though are nicest warm out the oven. If they get a little old, 20 seconds in the microwave before devouring gives them a new lease of life!

However…..Dave and I have both made these and found that we got a slight spongy, odd thin layer on the bottom of some,parts of the bake. I don’t know why but think it’s to do with the egg mix. If you have any ideas and have read this far please,let me know!

I had 2 friends round for lunch after church yesterday and found they don’t bake but would like to. So, I thought we’d start off with simple flapjack. In their words: “this is SO EASY! Even a child could do this”. Go bake, kids :)

6oz butter + 5oz golden syrup + 2oz sugar (caster/demerara the best but granulated would work too) into a pan. Heat and melt everything together.

Take off the heat, add 9oz of porridge oats and mix in. Put into a tin lined with greaseproof baking paper, so that it’s 1.5cm thick. Bake in a pre-heated oven at 180’C for about 20mins or until golden on top.

Now be patient! Mark out the squares of flapjack whilst still in the tin. Then leave to cool in the tin so that it doesn’t fall apart when you take it out of the tin. Move to a wire rack and cut some more.

Et Voilà!