Rhubarb and Custard Traybake

Flicking through the Waitrose Spring Harvest 2015 booklet, Sous Chef J spotted a few recipes he "liked the look of" and, having read the ingredients, we decided we could make the bakes, with a few 'tweaks', gluten free.  This Rhubarb and Custard Traybake recipe tweak required us to use Dove's Farm Gluten Free self raising flour instead of the gluten containing 'stuff'.

400g rhubarb, trimmed and cut into 2cm lengths
225g caster sugar
250g slightly salted butter, softened, plus extra for greasing
3 medium eggs
175g self-raising flour (we used Dove's Farm gluten free)
50g custard powder (we used Bird's)
100g ground almonds
500g tub Waitrose Seriously Creamy Madagascan Vanilla Custard
12 sugar cubes, crushed (we used Pearlsugar)

Preheating the oven to 220C, we prepared the rhubarb by placing it on a non-stick baking sheet, sprinkling with 25g of the caster sugar and baking for about 15 minutes until it began to soften. 

Reducing the oven temperature to 170C (fan) we then began making the base of the traybake.


The remaining 200g of the caster sugar, softened butter, eggs, flour, custard powder, ground almonds and 100g of the custard were mixed together (we used an electric hand mixer).  This produced quite a firm mix and we brought it together, scraping around the bowl, using a silicone spatula.

Having prepared a shallow, non-stick 23cmx33cm baking tray by greasing it (we used the wrapper from the butter) and lining with baking parchment, we were ready to add the 'base' of the traybake.


Spreading the base mix out as evenly as possible, a dessertspoon was used to press into the mix and make 'wells'...










... which were then filled with the remaining ready-made custard.

Spreading the cooked (and cooled) rhubarb over the base, the traybake was ready to be baked.

We checked the traybake after 30 minutes at 170C and left it in the oven for a further 15 minutes - until the sponge was firm and the custard still had a bit of a wobble.

Taking the traybake out of the oven, it was placed on a wire rack and left to cool in its tin.... we sprinkled over a tablespoonful of pearlsugar (Scandinavian sugar).

The cooling traybake looked impressively like the one in the recipe we were following.

Once the traybake was fully cooled, we cut it into 15 pieces and were pleased that it stayed together nicely.  The sponge base was lovely and soft but kept its shape.  Finding the pockets of custard, now firm and unctuous, with the tart rhubarb topping gave each portion a lovely range of tastes and textures.

NOTE - we made this bake again this weekend but used two smaller trays... it was a huge success.

Sticky Date and Walnut Cake with Maple Syrup Icing

This is a recipe from the Waitrose website that we printed out a L-O-N-G time ago.  Finally, today, we got around to making it.

Ingredients used were -
250g dates, chopped
150g butter, softened
100g soft brown sugar
4 Tbsp (60ml) maple syrup
250g Plain flour (we used Dove's farm gluten free)
2 eggs, beaten
1½ tsp baking powder (we used Dr Oetker gluten free)
1½ tsp mixed spice
50g walnuts, chopped
125g icing sugar, sifted

Having chopped the dates, they were placed in a bowl and covered with 150ml boiling water.  Whilst they were soaking, we prepared the rest of the ingredients and preheated the oven to 170C (fan).

The butter and brown sugar were beaten together until creamy.  Half of the maple syrup was added and mixed through.  Then, the flour and eggs were added a little at a time and fully incorporated.

After this, the mixed spice and baking powder was added and stirred through thoroughly.  Once this was done, we added the dates (and the soaking water) and two thirds of the chopped walnuts.  Again, the mix was thoroughly stirred.

The mix was then shared between metal baking tins which had been well greased.  A traybake tin, about 25cmx17cm, and a small loaf tin (10cmx7cm) were used. 

These were then baked in the pre-heated oven for 40 minutes when they were tested using a knife to see if they were cooked through.  Once the knife came out clean, the tins were placed on a cooling tray and, after about 10 minutes, the cakes were removed and left to cool fully.

Whilst the cakes cooled, the icing was made by mixing the icing sugar, remainder of the maple syrup and a small amount of warm water to get a runny mix.  This was then drizzled over the cakes and the remaining chopped walnuts were sprinkled on top.