This quick and easy tray bake combines flavours that work really well together (I refuse to say “Marri…. made in H..” as I’m a member of the ACC – anti cliché club.) Anyway it has a lovely taste and an excellent texture.

Makes: 16 moderately sized squares; go bigger if you’re hungry

Level: Fairly easy

Time: Hands on/prep – 30 minutes. Baking 60 – 75 minutes, then cooling & cutting.

Need: A 20cm/8” square tin

Ingredients

250g/9oz self-raising flour
60g/2oz oats
280g/9½oz soft brown sugar
Pinch of salt
200g/7oz cold butter pieces
100g/3½oz desiccated coconut
2 medium eggs, beaten
75g/2½oz white chocolate – in small chunks
350g/12oz frozen raspberries

Method

1. Preheat oven 180°C / fan 160°C /350°F / gas 4. Line the tin.

2. Mix the flour, oats, sugar and salt in a large mixing bowl then rub in the butter.

3. Stir in the coconut then reserve a large cupful of the mixture and set aside.

4. Stir the eggs and white chocolate into the main mixture then spread this over the lined tin and press it down firmly and smoothly. Sprinkle over the raspberries and press in lightly. Cover with the reserved mixture.

N.B. If you find you don’t have enough mixture to fully cover the top, simply sprinkle over some more coconut. In fact, it’s quite nice to have extra coconut on top if you like it. Mine went quite brown – I’m choosing to call it “roasted” – and tasted fine. If you don’t like that, then cover the cake with foil sometime during the latter part of the bake.

5. Bake for 60 – 75 minutes. Allow it to cool in the tin before cutting into pieces.

I hope you make and enjoy this traybake treat. Click this link for more tasty traybake recipes. Here are some of my personal favourites that I think you’ll love too:

Honeycomb Brownies