Cranberry and cinnamon traybake
A simple traybake with a seasonal spice, use half as a delicious dessert with custard!
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Servings
20 pieces
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Serves
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Ingredients
Equipment
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Top tips
You can substitute 1/2 of the white flour for wholemeal self-raising flour. Once cooked, this can be frozen- cut into pieces and place in an airtight container.
Nutritional information
Values shown are approximate.
| kCals | Fat (g) | Saturated fat (g) | Salt (g) | Carbohydrates (g) | Sugar (g) | Fibre |
|---|---|---|---|---|---|---|
| 120 | 5.8 | 0.2 | 0.2 | 16.8 | 9.4 | 0.4 |
Method
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Step 1
Turn on the oven to 180C/Gas Mark 5.
Step 2
Line a baking tin 33cmx23cm. Cream together the margarine and sugar.
Step 3
Beat together the eggs and add to the margarine and sugar. Carefully fold the flour and cinnamon into the mixture. Add the cranberries with the rind and juice of the orange to form a soft dropping consistency.
Step 4
Spread the mixture into the prepared tin and cook for 25 minutes.
Step 5
Turn out and leave to cool before cutting into 'teatime' pieces. Sprinkle with a little demerara sugar.