LOAF TIN tempters

Easy but impressive, which teatime treat will you bake first?

- ROSE FOOKS, AMANDA JAMES, GEORGIA SPARKS

White chocolate and raspberry loaf 

Two classic flavours work perfectly in this light and fluffy bake, ideal for a celebration.

PER SERVING: 510 cals, 27g fat, 16g sat fat, 58g carbs

SERVES: 8

PREP: 25 mins 

COOK: 1 hr, plus cooling

• 175g unsalted butter, softened
• 200g golden caster sugar
• 1tsp vanilla extract
• 3 medium eggs
• 200g plain flour
• 1tsp baking powder
• 1tbsp whole milk
• 100g fresh or frozen raspberries, defrosted
• 100g white chocolate, chopped

FOR THE DECORATION

• 75g white chocolate, melted
• Handful freeze-dried raspberries

YOU WILL NEED

• 900g loaf tin, fully lined with baking paper

1 Heat the oven to 170C Fan/Gas 5. Using an electric mixer, cream the butter and sugar together for 5 mins until light and fluffy. Add the vanilla extract, then the eggs, one at a time, beating well each time.

2 Mix in the flour and baking powder, adding the milk to loosen if the mixture is stiff. Fold in half of the raspberries and all the white chocolate.

3 Pour into the prepared tin and scatter the remaining raspberries on top.

4 Bake for 1 hr until golden and springy, and a skewer inserted in the centre comes out clean. If the loaf starts to brown, cover loosely with foil. Cool in the tin for 15 mins before moving to a wire rack.