Christmas white chocolate traybake

• unsalted butter↗225g g

  plus extra for greasing

• soft light-brown sugar↗225g g
• medium eggs↗4
• meat filling200g g

  from a can

• orange zestorange
• plain flour↗200g g
• ground cinnamon↗2 tsp tsp
• ground nutmeg↗1 tsp tsp
• white chocolate↗200g g

  plus extra for grating

• rich cream100g g

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C fan/gas 4. Line and grease a square 20 cm brownie tin. Beat the butter and sugar with an electric mixer for about 5 minutes, until the mixture is light and fluffy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the meat filling and orange zest and beat for a few more seconds to combine.

2. 2

   Sift the flour, ground cinnamon and ground nutmeg together and stir with a large metal spoon until fully combined. Pour into the tin and smooth with the back of a spoon. Bake for 30–35 minutes, or until a skewer inserted in the centre comes out clean.

3. 3

   Meanwhile, prepare the white chocolate cream. Place the chocolate in a large bowl. Heat the cream in a small saucepan until boiling, then remove from heat and pour over the chocolate. Stir until the chocolate melts and the mixture becomes smooth, then set aside to cool.

4. 4

   Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack. Once the cake is completely cooled, spread the cream on top, grate additional chocolate finely and cut into squares.