Traybakes

There is a sweet story surrounding the origin of this old-fashioned traybake. It was created in the 1800s by a Quaker baker called Henry Chalkley in Tottenham, North London, as a cheap treat for local children. The vivid pink icing was traditionally made using mulberries from trees in the Quaker burial ground. Here we use the rather more easily found (and less creepy) raspberries, plus a splash of food colouring

Quick to make and storecupboard-friendly, these savoury flapjacks are brilliant for a picnic or even a grab-and-go breakfast

Who doesn't love a cut-and-come-again fridge cake? This one is packed with booze-soaked dried fruit, and chopped up mince pies instead of biscuits

Dark chocolate goes so well with tangy dried cherries and a touch of cinnamon. Feel free to use milk chocolate if you prefer

These decadent, grown-up brownies are rich and dark with a subtle warmth from the ginger. The sweet potato adds a gorgeous squidginess, but nobody will realise it’s in there!

This is our best traybake, as voted by you, from the magazine's 25-year history. Former food director Sarah Randell based this September 2007 bake on a recipe given to her by ‘a true Yorkshireman’, now her husband!

Instead of lots of butter and sugar, these brownies have a secret ingredient – chickpeas! You’d never know, though...

Of the many alternative sweeteners available, we love date syrup. It's sweeter than sugar, so you can use less of it, and it gives the flapjacks a lovely sticky character

This gluten-free, vegan traybake makes a yummy teatime treat that stores for up to a week