Cherry Traybake

Following Stir Up Sunday and Christmas Pudding making yesterday I had some left over glace cherries, and as always had a pot of natural yogurt in the fridge, so made a rather scrumptious Cherry Traybake.

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210g SR flour

180g caster sugar

150g Stork

150ml natural yogurt

half tsp baking powder

3 eggs

 

Mix all of the above until smooth.

Stir in 12 chopped glace cherries and 6 chopped large marshmallows.

Spread into a greased and lined 20cm x 30cm tin.

Bake at 170c for 30-35 minutes until springy to the touch and lightly golden.

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The marshmallows add some chewy surprises and extra sweetness but am sure this would work just as well without them.

 

Enjoy!

 

x x x

Muddy Boots & Honey Cake

 

The weather has turned a bit for the worse and the ground is now well and truly soggy.

Welly walks are calling despite the mud - that just adds to the fun.

 

We discovered electrical monsters looming up from the fields and created mud monsters of ourselves. The boy mastered the stiles with grace then nearly lost his boots to the mud.

Two hours later we deserved some cake.

 

Due to a new found love of honey on my girl's part, I used Greek style yogurt with honey which proved to be a good choice making the cake moist and, more importantly, delicious.

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130g SR Flour

100g caster sugar

150g Greek style yogurt with honey

30g Stork

2 eggs

1 tsp baking powder

1 tsp honey

 

Mix all of the above until smooth.

Pour into a lined baking tray (approx. 28cm x 19cm)

Bake at 170-180c for about 18 minutes until lightly golden and springy to the touch.

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Eat and enjoy!

A tried and tested alternative is to replace the honey yogurt and honey with Greek style yogurt with vanilla.
Equally delicious.

 

 

x x x

 I'm linking up with the great Country Kids: