Chocolate chip traybake

■ Cuts into 32 pieces ■ Prep 20 mins plus cooling ■ Cook 30 mins VEGETARIAN FREEZABLE un-iced

190ml rapeseed oil, plus extra

for the tin

250g plain flour

80g cocoa powder

3 tsp baking powder

300g light brown soft sugar 350ml whole milk

2 tsp vanilla extract

2 large eggs

100g white chocolate chips FOR THE ICING

150g butter, cut into cubes 200g icing sugar, sieved

4 tsp cocoa powder

2 tbsp milk

1 Heat the oven to 180C/160C fan/ gas 4. Oil the base and sides of a

33 x 23cm roasting tin that’s at least 2½cm deep, and line with baking parchment. Combine the flour, cocoa, baking powder, sugar and a large pinch of salt in a large bowl. Break up any sugar lumps with a whisk.

2 Whisk the oil with the milk, vanilla and eggs in a jug, and pour this into the dry ingredients. Add the chocolate chips and stir well using a spatula until there are no pockets of flour. Pour the mixture into the prepared tin and bake for 25-30 mins until a skewer inserted into the middle comes out clean. If any wet mix clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tin for 20 mins.

3 Meanwhile, make the icing. Melt the butter, then remove from the heat and stir in the icing sugar, cocoa and milk. The icing will be very runny, but will thicken a little as it cools.

(If the icing has thickened too much before the cake has cooled, reheat it slightly to make it easier to pour.) Pour the chocolate icing over the cake and leave to set before slicing. PER SERVING 220 kcals, fat 12g,

saturates 4g, carbs 24g, sugars 18g, fibre 1g protein 3g, salt 0.2g