No bake, throw it all in, Rocky Road

This "no bake, throw it all in" recipe is perfect for making with children.

The ingredients aren't particularly important, providing you have rice crispies or cornflakes and chocolate, everything else is a bonus!

There is no baking, and no measuring, but lots of stirring and potential for spoon licking.

The results taste pretty good too!

You will need

• 200g Chocolate ((value)milk or cooking)
• 2-3 handfuls of rice crispies or cornflakes

Suggested extras

• Mini marshmallows
• Cherries (halved)
• White chocolate chunks or buttons
• Mini smarties
• Maltesers
• Jelly tots
• Popping candy

Equipment

• Baking parchment/greaseproof paper
• Tin (optional but used to for a uniform shape)
• Sauce pan
• Heatproof bowl

Get started

• Put some water in your pan and heat to a low simmer
• Break all up the chocolate in your bowl
• Put the bowl of chocolate into the pan - ideally so the bottom doesn't touch the water.
• Gently stir the chocolate until it melts

Alternatively the chocolate can be melted in microwave if you know what you're doing!

• Begin by adding any extras you have to the melted chocolate EXCEPT white choc, if you add this too soon it will melt into the mix and you won't notice it was ever there. You may also want to hold back a few mashmallows to decorate the top with later
• Then begin adding your rice crispies one handful at a time whilst stirring. Do this slowly so that you can stop adding crispies when then there is just enough chocolate to cover all the crispies and make sure that everything sticks together
• Tip the chocolate crispy mix on the baking paper and spread it out (put this inside a tray if you want a uniform shape)
• Sprinkle with the remaining marshmallows

 

• Cover the mix with another sheet of baking paper and then press down evenly and gently across the mix to help it compact and stick together

• Leave to set for an hour or two and then uncover

 

• Your finished rocky road can now be cut into slices using a sharp knife

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Sticky lemon iced traybake

Soft, moist and deliciously zingy and sweet. Yum Yum!

It's unlikely to be the most attractive cake you'll ever make, but it is really quick, simple and perfect for guests, parties or munching after dinner!

You will need

 Equipment

A tin (like one you might make lasagne in) lined with baking paper or well greased.
(Whisk, large bowl and an oven)
 

For the cake

2 large eggs
150g self raising flour
150g of butter or marg
150g of caster sugar
2 tablespoons of marmalade or apricot jam
 

For the icing

200g of icing sugar
Lemon juice (or flavoring)
Orange juice

Making the cake

• Pre heat oven to 160 degrees C
• Put caster sugar and butter together in a large bowl and mix until light and fluffy
• Add half the flour and one egg. Mix well
• Add the other egg and rest of the flour. Mix well
• Add the jam/marmalade and mix in.
• Tip the mixture into the tray and let it find a level.
• Bake for 25 minutes until springy to touch and light brown in colour
• Leave to cool in the tin

Icing the cake

• Make a few small holes in the cake using a skewer (to allow the icing to slightly seep into and flavour the cake)
• Sift the icing sugar into a bowl
• Add a big squirt of lemon juice and begin mixing into the icing sugar with a spoon
• Add a couple of drops of orange juice at a time until you have a thick icing. It should just pour but not be too runny (or it will run off the cake before it sets)
• If you do add too much liquid add a bit more icing sugar to cancel it out.
• Pour the icing over the cake and smooth to edges.
• Allow to set in the tin.

When completely set, remove from the tin and cut into fingers or smaller squares (if you're expecting lots of people). Enjoy!!

Simple, scrummy, yummy, jammy coconut tray bake

This is a quick and simple tray bake that comes out of the oven sticky and jammy and gorgeous.

 

The bubbling red jam could make this a great recipe to make with the kids for Halloween.

 

You will need...

• 3 large eggs
• Self raising flour
• Caster sugar
• Marg or butter
• Strawberry jam
• Shredded coconut

 

Getting started...

Grease a tray and put the oven on at 180



Weigh the eggs (still in their shells) this will be the weight you base everything else on

Now weigh out the same amount of butter  and sugar (e.g. if your eggs weighed 180g, weigh out 180g of butter and 180g of sugar).

 

In another bowl, weigh out 40% of the base weight in coconut, and 60% of the base weight of self raising flour.

 

 

Making the main cake

• Cream the butter and sugar together until light and fluffy
• Add about 1/3 of the coconut/flour and 1 egg and then mix
• Repeat until all of the coconut, flour and eggs have been mixed in
• Spoon into the tray and whack it in the oven (timer on 20 minutes)




 

Making it jammy!

 

While the sponge bakes, mix 2-3 spoonfuls of jam with a similar amount of coconut. It should move when tipped, but only slowly, make sure it is spreadable.





 

 

When the cake has been in the oven for 20 minutes, take it our and check it is cooked. It should be firm and springy to touch. It will be going back in for another 5 minutes, but it should be cooked first.

 

 

Return the cake to the oven and cook for a further 5-10 minutes until the jam is starting to bubble.

 

 

 Take out, allow to cool, and then slice and serve. Yum yum yum!