Here’s something simple, quick, easy, tasty and colourful. And, with all the fresh fruit involved, it’s pretty healthy too.
Makes: 15 medium slices or 12 larger
Time: Very quick. Could be all done in about 50 minutes
Equipment: A deep-sided baking tin about 20 x 30cm/8″ x 12″
- 225g/8oz butter or baking spread
- 225g/8oz caster sugar (white or golden)
- 4 medium eggs
- 225g/8oz self-raising flour
- pinch of salt
- 225g/8oz berries (I used blueberries and raspberries; you could use other berries, or even other fruit)
- Icing sugar to dust
1. Grease the tin and line it with baking parchment*. Have at least two opposite sides raised high enough to lift out the bake. Turn oven on to 180C / fan 160C / 350F / Gas 4 (* Since first publishing this, I’ve discovered that wetting the tin with a little water before inserting the parchment is fine. It stays in place and there’s no greasy tin to wash later.)
2. Use a mixer to cream together the butter and sugar. Add the eggs, one by one and beat with the mixer.
3. That’s it for the mixer. Now – by hand – gently fold in the self-raising flour with a pinch of salt.
4. Fold in the berries, taking care not to break them up too much.
5. Fill the tin and level the mixture. Tap tin on work surface to release air and to fill the corners. Bake for 30 minutes.
6. Cool and cut into pieces. (Simply invert the bake to show the berries and make it look more colourful and interesting.) Dust with icing sugar before serving.
I hope you enjoy this great quick and delicious bake. Click this link for more tasty traybake recipes, or have a look at the rest of my site for lots of other great sweet and savoury recipes. If you’d like to make a comment or ask a question please do, via the contact page.
In the meantime here are a few recommendations that may be of interest to you:
Strawberry Millionaires Shortbread