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Fruity chocolate tray bake

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An all-round crowd pleaser, this family pudding can be served warm or enjoyed as a cake
Serves
12
Prep
15 minutes
Cook
20 minutes
Each 40g serving contains (excludes serving suggestion)
KCal
83
Carbs
10.5g
Fibre
0.9g
Protein
1.1g
Fat
3.9g
Saturates
0.60g
Sugars
7.3g
Salt
0.10g
Portion Fruit & Veg
0
Ingredients
Ingredients
2 tsp sunflower oil
1 large banana, split and cut into chunks
100g blueberries
50g sugar
50g wholemeal flour
2 heaped tsp cocoa powder
1 tsp baking powder
1 tsp vanilla extract
50ml sunflower oil
50ml semi-skimmed milk
Method
  1. Grease a 20 x 25cm cake tin with the oil and preheat the oven to 180°C/gas 4.
  2. Scatter the banana chunks and blueberries evenly over the base of the tin.
  3. Add the sugar, wholemeal flour, cocoa powder and baking powder to a bowl and mix together well.
  4. Add the vanilla extract, sunflower oil and milk to the bowl, and mix again.
  5. Pour evenly over the banana and blueberries, and bake for 15–20 minutes. It's ready when I knife inserted into the centre comes out clean.
Chefs tips
  • Try using other fruits such as pears, blackberries or raspberries, or dried fruit such as raisins or prunes.
  • For a gluten-free version, substitute the ground almonds for the flour and use gluten-free baking powder.
  • Serve warm with a little crème fraiche, or cold as a cake.
  • This also works with a 23cm round cake tin. 
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