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13 Oct 2016 Bake

Blackberry & coconut bakewell

This traybake is ideal to serve after a large family lunch, when having kids round, at a school cake sale or to enjoy with a cup of tea with friends. It is quick and easy to make, particularly as there is no pastry making involved. It is a great recipe to bake with kids as they will love the process of rolling, mixing, spreading and scattering. When it comes to eating it, you are sure to enjoy the juicy fruit, soft sponge layer and really crisp pastry. This bakewell is delicious served warm or cold with custard, ice cream or cream.

Serves 12-16

1 Preheat the oven to 200°C (180°C fan oven) Gas Mark 6.

2 Unroll the pastry and roll it out a little bigger to fit the tin. Lift it into the tin on the paper and carefully press it in to line the base and sides. Trim the edges with a sharp knife. Prick the base with a fork. Bake the pastry for 10 minutes until pale but sandy.

3 Meanwhile, for the sponge, whizz together the sugar and coconut in a food processor until the coconut is ground like the sugar. Add the rest of the ingredients to the food processor and whizz until smooth.

4 Remove the pastry case from the oven and turn the oven down to 180°C (160°C fan oven) Gas Mark 4. Roughly spread the jam over the base.

5 Spoon the sponge mixture into the tin and smooth the top. Scatter the blackberries over, followed by the last 3 tablespoons of coconut and bake for 35-40 minutes until golden and cooked through.

6 Cool completely in the tin, then slice into bars or squares to serve. For pudding it’s lovely with hot custard, for afternoon tea, try drizzling with a little white icing like a traditional Bakewell tart or simply dust with icing sugar if liked and serve.


Make using fresh raspberries or frozen mixed berries instead of the blackberries if preferred. Change the jam flavour to suit your choice of fruit.

Remember to remove the pastry from the fridge 45 minutes before unrolling from the pack to ensure it doesnt crack. alternatively 10 seconds in the microwave will achieve this also.

Lift the rolled out pastry into the tin on the parchment paper it comes wrapped in. This will act as the tin liner anyhow as well as giving you something to lift the cooked bakewell out with.

Dont worry if any holes or tears appear in the pastry once its in the tin, simply use any trimmings to patch them up before cooking.

This is my adaptation of a Jus-Rol recipe.

You will need...

1 x 320g pack chilled Jus-Rol Shortcrust Pastry sheet
175g blackberry jam
250g fresh blackberries
3 tbsp desiccated coconut

200g golden caster sugar
75g desiccated coconut
200g soft butter, plus a knob extra for the tin
125g self-raising flour
1 tsp baking powder
3 large eggs, beaten

Hot custard or a drizzle of icing or dusting of icing sugar


20 x 30cm traybake tin

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