Our Halloween traybake should put a smile on your kids’ faces and put a healthy dent in your sweetie drawer. This Halloween traybake is definitely a good way to use up all the leftover sweets your ghosts, witches and werewolves managed to scare from your neighbours (if they haven’t eaten them all already, of course!).
- 225g baking spread
- 225g golden caster sugar
- 4 eggs, at room temperature
- 225g self-raising flour
- 1 level tsp baking powder
- 4tbsp raspberry jam
- 213g a jar of Marshmallow Fluff
- 1tbsp coloured sprinkles
- 160g a packet of jelly snakes
- A tube of Smarties
- 8-12 Pontefract cakes (liquorice sweets)
- 12 fruit lollies
- You will also need
- 23 x 28cm shallow traybake tin, greased and lined with greaseproof/baking paper
Heat the oven to 180°C. Using an electric mixer, beat together the baking spread and sugar. Once light and fluffy, slowly add the eggs. Once the eggs are incorporated fully add the flour and baking powder and mix in until soft and smooth.
Spoon the mixture into the tin and spread to level. Dollop on, or pipe in jam at intervals over the sponge mix. Bake for 35-40 minutes, until the cake has risen and the centre of the cake springs back when lightly pressed with a fingertip. Cool for 10 minutes in the tin, then turn out onto a cooling rack and allow to cool completely.
Pipe or spread over the Marshmallow Fluff. Dip a palette knife into boiling water to prevent the marshmallow fluff from sticking and use to smooth.
Sprinkle over the sprinkles. Scatter on the jelly snakes, Smarties and Pontefract cakes on top. Push in a few fruit lollypops and serve some on the side. Watch your kids faces light up when they see this sweet but spooky treat.