traybakes & more

retro recipes for the modern baker

Author: CJ (page 1 of 7)

Chocolate & Apricot Wedges

This is about as simple as it gets. Chocolate & Apricot Wedges.

OK, so the wedges are purely an aesthetic thing, you can cut these into any shape you want. And the apricot is purely a suggestion, you can use any dried fruit that you want. But it’s as simple as melting some chocolate and butter, crushing some biscuits and mixing it all together. Then waiting long enough for it to set so you can eat it.

It’s definitely a useful recipe to have for those times you need a quick and easy no-bake traybake.

And purely in the interests of research, I put some of these in the freezer and can confirm that they taste just as good eaten directly from the freezer they do from, what is known in our house as, The Traybake Tin!

Ingredients

110g/4oz chocolate

55g/2oz/½ stick butter

½ can/7oz/200g condensed milk

140g/5oz dried apricots or other dried fruit

140g/5oz crushed digestive biscuits/graham crackers

55g/2oz white chocolate, melted, for decoration

Method

1. Melt the chocolate and butter, then stir in the condensed milk.

2. Crush the biscuits lightly and roughly chop the dried apricots and stir into the chocolate mixture.

3. Spread into a lined traybake tin (8″/20cm square).

4. Chill for approximately 3-4 hours, or overnight.

5. Remove from the tin and cut into squares or triangles.

6. Melt the white chocolate and drizzle over the top of the wedges. Leave to set. Enjoy!

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Chocolate Almond Tartlets

There seems to be quite a theme running through my retro recipe books of pastry, with a layer of jam (preferably raspberry) and then some variety of topping. And these Chocolate Almond Tartlets fit this pattern perfectly. Crisp pastry case, thin layer of raspberry jam and a chocolate and almond topping. The topping is a little crisp and a little chewy and combined with the pastry and jam, it’s really rather delicious!

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Mint Chocolate Melting Moments

Chocolate and mint. A classic pairing found in two of the most popular recipes on the blog (No-bake Chocolate Mint Slice and Mint Aero Traybake). And now also featuring in these Mint Chocolate Melting Moments.

I decided to make a mint buttercream to sandwich my Melting Moments together, but there are numerous flavors that would work equally well here – vanilla, chocolate, raspberry. Choose your favorite and go with that! I use 2oz/55g/½ stick of butter mixed with 4oz/110g/1 cup icing sugar to make my buttercream, which I flavored with a couple of drops of mint extract and some green food coloring.

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Traditional Soda Farls

It’s been a while since I’ve had a savory recipe on the blog, so I thought it was about time to venture back into the ‘& more’ section of traybakes & more. It’s also been an even longer while since I made these Traditional Soda Farls (which my autocorrect keeps trying to change to farms!) but once I had made them, I was left wondering why I don’t make these more often. Wheaten bread is my usual go-to bake when I need bread in a hurry – and I’ll aim to have my recipe for that on the blog soon – then I made Soda Farls for the first time in ages and realized they are even easier and quicker to make.

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Ginger Slice Traybake

Ginger has been a popular flavor running through my bakes since I started the blog. And as it’s always proved a winner with Little Miss Traybakes, when I saw this Ginger Slice Traybake recipe, I had to give it a go. For other gingery bakes try Date and Ginger CrunchiesGinger Shortcake or even Ginger Cake. See, I told you ginger is popular in traybakes (and cake, and cookies…!)

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No-Bake Honey Crunch Traybake

Another new traybake for me this week. I can’t remember which retro recipe book this No-Bake Honey Crunch Traybake came from as I just made a copy the last time I was back at Mummy Traybakes’ house, but it intrigued me enough to make a note of it and I recently decided to try it out.

And it was a success all round! I offered some to my book club (my other official taste testers) and it proved to be a hit companion to our latest book discussion, as well as getting a thumbs up from Little Miss Traybakes.

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No-Bake Polish Cake

It’s another no-bake chocolatey biscuit traybake this week – No-Bake Polish Cake. Nope, I have no idea why this is called Polish Cake either. Perhaps it’s because you can ‘polish’ off a whole tray in one sitting? Bad puns aside, it’s another straightforward recipe. (One of these days, I’m going to have to make something more complicated! But I guess that’s the joy of traybakes, they are generally easy to make.)

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French Chew

Nope, I have no idea where the name French Chew comes from either! This was a new traybake to me. I don’t remember ever eating French Chew. I don’t remember ever baking French Chew. But the recipe looked interesting, so I thought I’d give it a go. Now, having no real point of reference to compare it to (and my internet searching proved fruitless), I therefore have to assume that this is an accurate representation of French Chew.

So, French Chew is a soft sponge base, topped with a thin layer of coconut meringue. That’s it. Pretty simple and straightforward. Also pretty tasty.

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Butterscotch Squares Traybake

This Butterscotch Squares Traybake recipe is essentially a recipe for Blondies. However, when I was a child, I’m not sure I would have known what a Blondie was, so Butterscotch Squares seems much more descriptive! It’s another easy bake, just some melting and mixing required. And it got a big thumbs up from Little Miss Traybakes. And she’s not even a big fan of nuts in my baking, so that’s got to be a good sign!

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No-Bake Chocolate Biscuit Cake Traybake

This No-Bake Chocolate Biscuit Cake Traybake goes by many different names, with subtle variations to the recipes. But the basic principle is a chocolatey mix with crushed biscuits and any additions you want. I kept it traditional, for me at least, by adding raisins and glacé cherries, but feel free to take liberties with the recipe and add other dried fruit, or even something like Maltesers!

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