52 baking heaven OCTOBER WWW.FOODHEAVENMAG.COM
Caramelised
biscuit traybake
MAKES 18
For the cake
250g (9oz) unsalted butter
250g (9oz) soft dark brown sugar
100g (3½oz) caramelised biscuit
smooth spread
½ tsp ground cinnamon
½ tsp salt
5 medium free-range eggs
300g (10½oz) plain fl our, sifted
For the topping
200g (7oz) white chocolate
200ml (7fl oz) double cream
150g (5½oz) crunchy caramelised
biscuits, crushed1 Preheat the oven to 170°C/Gas Mark- Grease and line a 33x24cm (13x9½in)
rectangular brownie tray.
2 Put the butter and sugar into a mixing
bowl and whisk until the mixture is light
and pale and fluffy. Add the biscuit spread,
cinnamon and salt, then mix well.
3 Add the eggs one at a time, stirring
each one in, then fold in the flour until
you have an even, smooth, shiny batter.
Spread it in the brownie tray and level
the top.
4 Bake for 25-30 minutes, then take out
and leave to cool completely in the tray.
5 Meanwhile, make the topping. Put
the white chocolate into a bowl. Heat
the cream in a pan until it just comes to
the boil, then take off the heat and pour
over the chocolate. Let it sit for half a
minute... don’t be tempted to stir just
yet. When the chocolate starts to melt,
stir until the mixture is silky smooth.
6 Stir in the crushed biscuits, then
spread all over the cooled cake. Once
the topping has set, lift the cake out of
the tray, using the paper to help you,
and cut it into squares.
Recipes taken from
Time to Eat
by Nadiya Hussain,
published by
Michael Joseph
(£20), photography by
Chris Terry. You can
catch up with
Nadiya’s Time to
Eat on iPlayer.From^ the^ mom
ent^ I^ first^ made^
these^cinnamon^ goo
dies^ I^ have^ been
addicted.^They^ are^ delicio
us,^ and^ there^ is
nothing^better^ than^ inc
orporating^ war
m^ cinnamon^flavours^ into^ a
cake.^ These^ can
be^ cut^ into^squares^ and^ fr
ozen,^ so^ you^ don
’t^ have^ to^ eat^them^ all^ at^ onc
e unless^ you^ rea
lly^ want^ to.NADIYA’S^ T
IP...Caramelis
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