White chocolate and peach traybake cake

Name: White chocolate and peach traybake cake
Prep time: 30 min
Cook time: 1 min
Ingredients: 240g/8½oz butter or margarine, plus extra for greasing; 200g/7oz caster sugar, or soft light/dark sugar; 3 free-range eggs; 200g mango from a tin, roughly chopped, or other tinned fruit such as peaches or pineapple. Frozen fruit such as blueberries also works.; 100g/3½oz white chocolate, roughly chopped (milk or dark chocolate will also work); 200g/7oz self-raising flour (or ground almonds or blizted oats mixed with 1tsp bicarbonate of soda)

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Prep Time: 30 minutes

Cook Time: 1 hours

Servings: 7

Cost: $3.15 /serving

Author : Jack Monroe

cheap treats flexible fruity puddings

Ingredients

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240 grams/8½oz butter or margarine, plus extra for greasing200 grams/7 ounces caster sugar, or soft light/dark sugar3 free-range eggs200 grams mango from a tin, roughly chopped, or other tinned fruit such as peaches or pineapple. Frozen fruit such as blueberries also works.100 grams/3½oz white chocolate, roughly chopped (milk or dark chocolate will also work)200 grams/7 ounces self-raising flour (or ground almonds or blizted oats mixed with 1tsp bicarbonate of soda)

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Instructions

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Step 1

Preheat the oven to 190C/180C Fan/Gas Lightly grease a 20x20cm/8x8in square tin.

Step 2

Cream the butter and sugar together in a mixing bowl using an electric hand whisk or a wooden spoon.

Step 3

Add the eggs one at a time, beating until smooth after each addition. Mix in the flour (or ground nuts or oats) and mix until well combined. Gently stir in the mango and white chocolate.

Step 4

Pour the batter into the prepared tin. Bake for 40–45 minutes. Cool in the tin for 10 minutes before turning it out and slicing into squares.

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