Valentine's White Chocolate Raspberry Tray Bake
200g butter, softened
200g caster sugar
3 medium eggs, beaten
pinch of salt
2 Tbsp Milk
100g White chocolate chunks
100g Frozen raspberries (defrosted and pat dry)
Preheat the oven to 160c/ Gas mark 4. Grease and line a 28 x 18 x 3cm tray with baking paper and set aside.
Cream together your sugar and softened butter until it is light and fluffy.
Gradually add the beaten egg a little at a time and beat well after each addition.
Gently mix in the flour until it is fully combined and then fold in the remaining ingredients being careful not to break up the fruit.
Spoon the mixture into the prepared tray and roughly level the surface with the back of a metal spoon.
Bake for 50 minutes in the oven until a cake tester comes out clean. Remove and allow to cool before slicing.