Fruity chocolate tray bake

An all-round crowd pleaser, this family pudding can be served warm or enjoyed as a cake

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Grease a 20 x 25cm cake tin with the oil and preheat the oven to 180°C/gas 4.

Step 2

Scatter the banana chunks and blueberries evenly over the base of the tin.

Step 3

Add the sugar, wholemeal flour, cocoa powder and baking powder to a bowl and mix together well.

Step 4

Add the vanilla extract, sunflower oil and milk to the bowl, and mix again.

Step 5

Pour evenly over the banana and blueberries, and bake for 15–20 minutes. It's ready when I knife inserted into the centre comes out clean.

Step 6

Chefs Tip: You could use any combination of fruits, like pears, blackberries or raspberries, or dried fruits such as raisins, sultanas or prunes.

Step 7

Chefs Tip: If you don’t have fresh berries, defrosted frozen fruit will also work, just drain away any juice.

Step 8

Chefs Tip: For a gluten-free version, use the same amount (50g) in place of the whole wheat flour, you may need to add an extra tablespoon or two of milk (Gluten free flours tend to absorb more moisture than wheat) or use 50g of ground almonds and add 30g of gluten free flour.

Step 9

Chefs Tip: Serve warm with a little crème fraiche, or cold as a cake.

Step 10

Chefs Tip: This also works with a 23cm round cake tin.

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