No-waste easter traybake

Servings:
Serves 12
Cooking time:
25-30 mins

Make the most of your leftover Easter goodies, pulling them together for this delicious traybake. They may have started as leftovers, but once this is ready, you’ll be left wanting more.

Makes one 20x30cm traybake

Equipment:
Large mixing bowl
Whisk
20x30cm traybake tray, lined with baking paper
Saucepan

Ingredients checklist

Method

Step 1

Preheat your oven to 160°c (fan)

Step 2

In the large mixing bowl, combine the flour, sugar, cocoa powder, and bicarbonate of soda with the whisk, ensuring that there are no lumps

Step 3

Add in the vegetable oil, 150ml of the double cream and eggs. Whisk everything together until you have a smooth batter

Step 4

Pour the batter into the lined traybake tray and spread evenly before placing in the oven to bake for 25-30 minutes. It should be springy to touch in the centre

Step 5

Allow the sponge to cool completely. In the meantime, prepare the topping by heating the remaining double cream in a saucepan, being careful not to boil it

Step 6

Place the 300g of broken up plain chocolate into the washed mixing bowl and pour the hot cream over the top. Leave to sit for a few minutes before mixing to incorporate thoroughly. Set to one side to thicken while the sponge cools

Step 7

Once the sponge has cooled, remove it from the tin, spread the chocolate topping evenly over the top and decorate with whatever leftover easter candy you have

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