Easy moist cake which doubles as a pudding
This is based on another the recipe from A Girl Called Jack’s 100 Delicious Budget Recipes.
I have to declare that I upped the ante a bit by using a luxury brand of white chocolate and some fresh juicy pears and tinned pineapple instead of tinned peaches, but the point is it’s an easy to make bake, which is great for a treat, pudding or school fete tray bake. And you can easily experiment and ring the changes!
To make the pineapple, pear and white chocolate cake, you will need just 6 ingredients and a tray bake tin (roughly 2ocms by 20cms).
- 250g butter
- 200g self raising flour
- 3 eggs
- 200g fruit (small tin of pineapple rings drained and flesh of one ripe pear)
- 100g white chocolate
- 200g sugar
Making the pineapple, pear and white chocolate cake is very simple.
- Pre-heat the oven to gas mark 4/180C
- Grease the tin (I rub it with a piece of kitchen roll dabbed in olive oil and line the base with grease-proof paper).
- Cream together the sugar and butter. (Tip: Soften the butter first and cut into cubes)
- Beat in the eggs gradually and keep beating until the mix is smooth.
- Sift in the flour and stir well together.
- Chop up the drained fruit and add to the mix.
- Chop up the chocolate (or put in a plastic bag and smash with a rolling pin). Add to the mix and stir well.
- Pour into the tin and bake until golden (about 40 minutes). Test by putting a knife in the centre…it’s ready when it comes away clean!
- Leave to cool for about 15 minutes before cutting. And enjoy!
This makes 6-8 slices.
For CFers: If you divide into 8, it gives you about 34 grams of fat a slice. (If you’re on a diet, try not to concentrate on the fact that it counts towards one of your five-a-day!).
Joining with Honest Mum’s #TastyTuesday. Joining too with a Mummytoo’s #RecipeoftheWeek.