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A little something for Grandpa..


Need to use up your autumnal fruit? Bake this moreish traybake, especially loved by Gramps :)

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Rate this recipe 2.9/5 (13 Votes)


  • 140g unsalted butter
  • 140g caster sugar
  • 1 egg, 2 egg yolks
  • 1/2 tsp vanilla extract
  • 100g self-raising flour
  • 1 tsp baking powder
  • pinch of salt
  • 1 large bramley apple
  • 125g blackberries (not dessert ones)
  • 25g blackberries
  • 100g caster sugar
  • 2 egg whites
  • 1 tsp lemon juice
  • pinch of salt


servings 16
Level of difficulty Average
Preparation time 30mins
Cooking time 60mins
Cost Average budget


Step 1

Microwave the 25g blackberries and tsp sugar on high for 30 seconds. Mash until saucy and leave to cool.

Step 2

Preheat oven to 160°C. Grease and line a 23cm square tin leaving some overhang.
Whisk the egg and two yolks briefly with a fork.

Step 3

Beat the butter and sugar in a large bowl until pale and creamy.
Then beat in the egg yolks and vanilla.
Fold in the flour, baking powder and salt to form a thick batter.

Step 4

Peel and slice the apple. Fold it into the thick batter, then smooth the mixture into the tin.
Scatter over the blackberries, poking them in just a little.

Step 5

Bake for 45 minutes until golden and a skewer inserted into the middle comes out clean.
Leave the oven turned on.

Step 6

Whisk the egg whites, lemon juice and salt until stiff peaks form.
Add the sugar 1tbsp at a time, whisking well after each addition to form a shiny, stiff meringue.

Step 7

Ripple the cool blackberry mix through the meringue.
Spoon into a large piping bag with a 1cm nozzle.

Step 8

With even spacing, pipe 16 walnut sized meringues on top of the cooked traybake.
Pipe the remaining mixture onto a separate, lined baking tray to avoid wasting it.

Step 9

Return to oven for 10-12 minutes until the meringues are just set.

Step 10

Cool in the tin for 30 minutes then place on a wire rack to finish cooling. Cut into squares and serve.

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