Another non-traybake post this week. And it does require you to make pastry. (Or you could buy ready-made pastry, there’s no judgment here.)
These are called Marshmallow Fudge Tartlets, but it’s more of a ‘Marshmallow Jam Caramel Tartlet’. But the first option is shorter and snappier, so I’m sticking with that. The combination of crisp pastry, tart jam, sweet marshmallow and caramel is a winner.
This is a very easy cake to bake. It’s tangy and moist and you can throw it together very quickly. Not literally. Don’t throw cakes. It’s a waste of cake.
This was a recipe in one of my ‘retro’ Northern Irish traybake books. Yes, I know, it’s not a traybake, but reading through the books, I spotted this and thought it looked interesting.
It pretty much is a Lemon Drizzle Cake and requires you to do very little work. You melt some butter and mix it with sugar, eggs and flour. It’s that simple! Then, when cooked, you top it with lemon juice and sugar.
This was a new traybake for me, but at the same time there is something familiar about it. Perhaps I have eaten it in the past or maybe it’s just the combination of ingredients. Or maybe the meringue layer made me start to think about pavlova…
Ever since I started this blog, I’ve spent a lot of time thinking about baking and traybakes and baking traybakes…and after a while, I began to think about making some ‘new’ traybakes (hey, the classics all had to start somewhere!)
Living in the US, we have been introduced to s’mores and they have been a firm favorite in our house ever since – especially with Little Miss Traybakes. For anyone who doesn’t know what a s’more is, you sandwich a piece of chocolate and a toasted marshmallow between two graham crackers (which are more or less like digestives) and then attempt to eat it without getting too much sticky marshmallow all over your face and hands (or is that just Little Miss Traybakes?!)
I received several requests to feature this recipe on the blog, so I’m hoping it’s a favourite for a few more of you out there!
I held off making this for a while as all versions of the recipe that I have contain raw egg and I was a little wary about making a traybake with raw egg in it (although I’m not at all wary about licking the bowl after I’ve just made cake or cookies…yes, I obviously have double standards). Then I decided to just make this traybake without the egg and see how it worked. And it worked out fine. But, if you’re not averse to a bit of raw egg in your baking, then go ahead and add an egg to the buttercream layer.
OK, confession time. This is a recipe for Ovaltine Creams but what I made was technically not Ovaltine Creams. I made Horlicks Creams.
I couldn’t find Ovaltine here in the US. Well, I did find US-made Ovaltine and the first ingredient was sugar, so I ignored that. Then in the international aisle of my local supermarket (beside the teabags, Ribena and Jammie Dodgers) I found some Horlicks. And according to my (not-very) extensive research on the internet, they are both malted milk drinks and aren’t all that different in terms of their ingredients. Ovaltine has a little cocoa powder in it, so I added a teaspoon of cocoa to my Horlicks and feel free to do this if you live in an Ovaltine-free town and Horlicks is all that you can find too.
Coconut features heavily in traybake recipes. Glacé cherries feature heavily in traybake recipes. And this recipe has both!
These cookies were simple and easy to make and when baked they had a nice crunch and weren’t too sweet.
Having made my Mocha Squares traybake a few weeks ago, I still had quite a lot of coffee essence left over. And the bottle claims that it should be refrigerated and used within 28 days of opening. Now, I don’t want to pass any sort of judgement on Mummy Traybakes’ housekeeping but I’m sure there was a bottle of Camp Coffee that was in our larder for a lot longer than 28 days when I was a child…
I’ve already posted my favourite Ginger Nut recipe, so when I found a Ginger Shortcake recipe in one of my books, I knew I had to try it.
Now, the recipe said to bake the base for an hour. A whole hour. Granted, the temperature isn’t set too high, but an hour seemed rather long to me, so I decided to start checking it after 30 minutes or so and take it from there. And I’m glad I did. The shortcake was starting to darken after 30 minutes and had I baked it for the full hour, I dread to think what colour it would have been. In the end it was a little crisper around the edges and softer in the middle, which I preferred.
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