Thursday, 28 June 2012

Chocolate topped rum and raisin tray bake

This tray bake is a real tea time treat, with a delightful marriage of textures and flavours. A light muscovado sponge is studded with sweet, fragrant raisins and topped with a dark chocolate sauce, which becomes slightly chewy during baking. With this is mind try to get decent plump raisins if you can and a 70% dark chocolate as it'll make a big difference. If you can't find any raisins of the required quality, you can substitute for juicy sultanas.

Prep time: 15 Minutes (Plus some time to soak the raisins)
Baking time: 35 - 40 Minutes
150g Raisins
3tbsp Dark Rum
100g Chocolate
100g Golden Syrup
175g Unsalted Butter (Softened)
175g Light Muscovado Sugar
3 Medium Eggs
175g Plain Flour
1tsp Baking Powder

Pour the rum over your raisins, cover and leave to soak, for at least an hour or ideally overnight.

Preheat the oven to 180C/350F/Gas 4, grease a 26 x 19cm baking tin and line completely with baking paper. Using a bain-marie (I don't trust the microwave for this) melt together the chocolate with the golden syrup, then set aside to cool slightly. In a large bowl cream together the butter and sugar, then beat in the eggs one at a time. Sift in the flour with the baking powder and mix until smooth, then fold through the soaked raisins. Pour your chocolate sauce into the base of the tin and using the back of a spoon, spread to the edges. Blob the cake batter evenly on top and again smooth out so it evenly fills the tray. Bake in the centre of the oven for 35 - 40 minutes, until a metal skewer inserted into the middle comes out clean. When cooked, remove the cake from the oven, leave to cool for 30 minutes in the tin then turn out onto a wire rack to cool completely. Slice into squares and have at it!

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