Triple chocolate and cherry traybake

I made this at the end of term in July for my daughter to take to school as presents for her teachers. When I asked my daughter if her teachers liked it she said she had seen them eating them at breaktime in the staff room. What more of an endorsement do you need? Now in the mad rush of making them, wrapping them in cellophane and then tying fancy ribbons on them which needed to be curled I never got the chance to photograph them. So last Sunday when we found we were without cake or pudding in the house I decided to make it again. It's a great bake to make for such purposes as it doesn't take long to put together and being a traybake it has a relatively short cooking time.

A note on the chocolate used – when cooking I use the supermarket value stuff at 30p a bar. Usually when small chunks of chocolate are required to be used in baking the recipe states chocolate chips. These are about three times the price for about the same quality of chocolate and they are in measly sized pieces. So spare your cash and just break up some chocolate yourself.

Click here for a printable recipe.

Equipment: Baking tray 11"x7" (28cm x 18cm) lined with baking paper, electric whisk/beaters, small saucepan and glass bowl to fit over it, wooden spoon.

Ingredients

5oz (140g) Self raising flour

1oz (28g) Cocoa powder

5oz (140g) Unsalted butter softened or baking spread

5oz (140g) Caster sugar

3 Large eggs

2oz (50g) Glacé cherries

2oz (50g) Dark chocolate, broken up into chunks

1tbsp (15ml) Milk

2oz (50g) White chocolate

Method

1. Preheat the oven to 170°C/Gas mark 3.

2. In a small bowl sift together the flour and the cocoa powder and put to one side.

3. In a large bowl cream together the butter and caster until light and fluffy.

4. Beat in the eggs one at a time adding a little of the flour each time.

5. Wash the glacé cherries and then pat them dry. Cut in half and toss in the flour. Add the dark chocolate chunks and cover them in flour.

6. Fold in the milk and the flour with the cherries and chocolate in using a metal spoon.

7. Spoon the mixture into the prepared tray and bake for about 30-35 minutes until firm.

8. Take out of the tray to cool on a wire rack.

9. When cooled melt the white chocolate. Break it into small chunks and put it in the glass bowl. Put this on top of a pan of hot water making sure the water doesn't touch the bottom of the bowl.

10. Keep stirring with a wooden spoon until it has all melted and then drizzle over the top of the traybake.

11. Leave to set before cutting into slices.

Linking to Emily at A Mummy Too for Recipe of the Week and Lucy at Supergolden Bakes for #CookBlogShare.