Raspberry and white chocolate tray bake
4 ounces of self raising flour
4 ounces of sugar
4 ounces of butter
3 and a half ounces of white chocolate chips
3 and a half ounces of fresh raspberries
Preheat the oven to 200 degrees. Grease a small square baking tin by rubbing with butter and dusting with flour.
Cream the sugar and butter together. Add an egg and half the flour. Mix well and add the remaining egg and the rest of the flour. Fold in the white chocolate chips, adding the raspberries last so they don’t get to squashed.
Pour the batter into the tin and gently spread the mixture out so that the pan is evenly filled.
Cook the cake in the middle of the oven for 20 minutes or until the top is golden and springy to touch.
Allow to cool and cut into pieces – I made mine into 9 good sized squares.
This recipe would also work with strawberries and milk chocolate or could be used to fill cupcake cases.
I served mine with squirty cream and extra raspberries
(This recipe is my own and so are my pictures.)