Chocolate Tahini Traybake

• unsalted butter↗125g g

  softened, plus extra for greasing

• milk chocolate↗125g dark or g

  coarsely chopped

• self‑raising flour↗125g g
• baking powder↗¼ tsp tsp
• walnuts↗75g g

  coarsely chopped

• mixed dried fruit100g g

  (use any you have on hand, e.g., raisins, apricots or cranberries), large pieces coarsely chopped

• light brown soft sugar↗125g g
• eggs↗2
• tahini↗2 heaped tbsp tbsp
• vanilla ice cream

  for serving (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C fan/gas 4. Grease a 20 cm square tin and line with baking parchment. Melt the chocolate in a heat‑proof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Remove from heat and let cool slightly. Or melt in the microwave in short 20‑second bursts.

2. 2

   Combine the flour and leavening powder in a medium bowl, then stir in the walnuts, dried fruit and a pinch of salt. In a separate bowl beat the butter and brown sugar with an electric whisk until light and fluffy. Add the eggs one at a time, each time adding 1 tbsp of the flour mixture to keep the wet ingredients from clumping.

3. 3

   Fold the cooled melted chocolate into the wet ingredients until fully incorporated. Add the tahini, then gently fold in the remaining flour mixture, trying not to lose air.

4. 4

   Pour the batter into the tin, smooth with a spatula and bake 30‑35 min, or until the centre is set with a slight wobble. Cool in the tin for 20 min. Turn the cake out onto a rack using the parchment to help, and let cool completely (the crumb will firm up as it cools). Cut into 12 squares and serve with ice‑cream if desired. Store in an airtight container for up to three days.