We had some fruit sitting in the fridge waiting to be used up so my Other Half decided to do some baking with Meg. She loves to bake (read: she loves to lick the spoon after baking) so it was a lovely opportunity for some daddy-daughter time. The results were rather delicious too!
Here’s what they did.
175g self-raising flour
150g caster sugar
1tsp baking powder
150g Greek yoghurt
1tsp vanilla extract
50g porridge oats
1 apple, chopped
Sieve the flour and baking powder into a bowl and put to one side.
Beat the butter and sugar in a mixing bowl until light and fluffy. Crack the eggs and add them to the mixture gradually. Add in the flour mixture, the yoghurt and the vanilla essence. Mix well.
Stir in the apple, oats and blueberries.
Pour the mixture into a tin and smooth over. Scatter the raspberries and gently press them into the mixture.
Bake for 20 minutes at gas mark 4 or 160c, then cover with foil and bake for a further 25 minutes. Allow to cool before slicing or removing from the tin. Enjoy the spoils whilst you wait.
The result should be a very crumbly, very fruity and very yummy traybake!
We’ve all had this in our lunchboxes this week and everyone has given it the thumbs up! It’s a very handy way to use up fruit that may be on the turn. Or just a good excuse to get your kids to eat some fruit under the guise of giving them cake!