Raspberry and White Chocolate Traybake

Raspberry and White Chocolate Traybake


  • 350g unsalted butter
  • 400g caster sugar
  • 6 eggs medium
  • 400g self-raising flour
  • 1 tsp vanilla extract
  • Sprinkle of salt
  • 175g raspberries (and/or other berries)
  • 150g white chocolate chips


Preheat the oven to 180°C (160°C fan oven).

Cream the sugar and butter together until light and fluffy. Beat in one egg at a time until fully incorporated then add the vanilla and a sprinkle of salt, mix to incorporate.

Fold in the flour to the batter a little at a time, once combined stir in 100g of the chocolate chips and 100g of the raspberries.

Pour the batter into a greased 30cm x 23cm tray and sprinkle the remaining white chocolate chips and raspberries over the top.

Bake in the centre of the oven for 40-50 minutes until golden, and springy if pressed gently in the centre.

Cool, cut, and enjoy!