Liam Charles' apricot blueberry pecan slabs - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Liam Charles’ apricot blueberry pecan slabs By You Magazine - July 1, 2018 These apricot blueberry pecan slabs were one of the first things I baked, successfully anyway, so it had to go in the book! Haarala Hamilton MAKES A 21CM X 30 CM TRAY FOR THE YOGHURT 3 tbsp maple syrup 150g vanilla yoghurt FOR THE CRUMBLE 50g unsalted butter, softened 6 heaped tbsp self-raising flour 3 tbsp demerara sugar 2½ tsp ground cinnamon 70g pecans, crushed FOR THE TRAYBAKE 200g unsalted butter, softened 115g golden caster sugar 110g light brown sugar 3 large eggs 45ml whole milk 225g self-raising flour 1 tsp baking powder FOR THE TOP 350g apricots, skinned, halved and stoned (or 1 x 410g tin apricots, drained) 300g blueberries PREHEAT YOUR OVEN to 180C/fan 160C/gas 4 and line a 21cm x 30cm traybake tin with baking paper. YOGHURT & CRUMBLE Mix your maple syrup and yoghurt together in a small bowl. Place all the ingredients for the crumble, except the pecans, in a large bowl and rub together until it becomes like breadcrumbs. Toss in the pecans and mix. TRAYBAKE Cream your butter and sugars together in a large bowl, using a hand-held or freestanding mixer, until light and fluffy. Crack the eggs into a medium bowl and add the milk. Whisk lightly then add to the butter mixture and mix well. Sift your flour and baking powder into a separate bowl, turn the speed down very low on your mixer, then add the flour to the traybake mixture, until creamy. Spoon the mixture into the tin, level the top and bake for 30 minutes. TRAYBAKE TAKE TWO Remove your traybake from the oven and, moving quickly, spoon the maple yoghurt over the top, then scatter over your fruit and finish off with your crumble. Pop the traybake back in the oven for another 20 minutes, until a skewer inserted at the centre comes out clean. NOW YOU CAN drench this cake in custard or double cream. It’s the only way. Enjoy! SAVE 25% ON LIAM’S NEW BOOK Cheeky Treats by Liam Charles will be published by Hodder & Stoughton on 12 July, price £20. To order a copy for £15 until 15 July visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved