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Cherry, choc and coconut traybake December 11, 2011

Filed under: Cakes — delishuss @ 3:32 pm
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As you may have noticed a lot of my posts are for savoury recipes. I try to stay away from sweet stuff because if I make whatever it is I’ll end up eating it all myself and ruin my eternal quest to be skinny ūüôā It hasn’t really worked, I should just makes the cakes and bloody well enjoy them.¬†Catherine has kindly¬†shared¬†some of her favourite teacakes with me so I’m posting them for you all to try and enjoy.

(BBC good food May 2011)


Makes 16 slices Prep time 10 mins,

Cooking time 20mins


200g/7ozs desiccated coconut

83g/3 oz castor sugar

2 eggs, beaten

200g/bar of white chocolate, roughly chopped

85g/3oz glacé cherries, halved


  1. Heat oven to 180C/160Cfan/gas4 .
  2. Line a 20/30cm baking tray with baking parchment.
  3. In a large bowl, mix desiccated coconut, sugar, eggs, white chocolate and cherries until combined.
  4. Cook for 20mins until golden brown and set, then cool in the tray before slicing into bars.

Sound yummy


Traybakes August 16, 2010

Filed under: Cakes — delishuss @ 7:52 pm
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These recipes come courtesy of my mum. I have had the pleasure of trying out the fifteens and the fudge squares. Let’s just say they are extremely more-ish.


15 Digestive Biscuits (Crushed)                  15 Pink & white Marshmallows (Halved)

15 Cherries (Halved)                                       Small can of condensed milk (400g)

Desiccated coconut


Mix all ingredients together and form into a roll. Sprinkle coconut onto a piece of greaseproof paper and shape into a roll approximately one and a half inches in diameter. Leave rolled in the paper and leave in the fridge for an hour or till it hardens. Cut into slices and put into bun cases.


2 dessertspoons of golden syrup                  4 ozs (120 g) soft brown sugar

6 ozs (170 g) margarine                                   8 ozs (225g) of digestive biscuits (crushed)

Small tin of condensed milk                           Chocolate to cover top (2x 100g bars)


Bring syrup, marg, sugar and milk to the boil. Boil for 5 min. (be very careful as it burns very easily). Add biscuit crumbs. Press into a greased swiss roll tin. Pour melted chocolate on top. Cut into squares when cool.


(A medium sized tin of condensed milk will make the squares and the fifteens)



These only take a few minutes to make in a food processor. (Make sure the butter or margarine is soft, especially if you are mixing it by hand).

4 ozs (120 g) of butter (chopped)       4ozs (120 g) of castor sugar

5 ozs (143g) of Flour                                2 eggs

1\4 teasp. baking powder                    1\4 teap. of vanilla essence

Pre heat the oven to 220 C, 425 F, regulo 7


Chop the butter into small pieces it should be fairly soft. Put all the ingredients into the  food processor and whiz for 30 seconds. Clean down the sides and whiz again (30 seconds approx) till the mixture is nice and creamy. Put a large dessert spoonful into each bun case in bun tin and place in oven. Turn down the oven after 5 minutes to 190C, 375, or Reglo 5. Bake for a further 15 minutes till the buns are nicely browned. Cool on a wire tray.


Cut the top off the buns when they are cold. Cut this piece in half and leave aside. Whip some cream. Put a spoon of jam on the bottom half of the bun, then a spoon of cream. Arrange the cut pieces of the bun like wings on top of the cream and jam and dust with icing sugar.