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Close up of a slice of Chocolate & Caramel Reindeer Traybake decorated with pretzels
115Total Time
30Prep Time
45Bake Time
12Serves
A little effort

Chocolate & Caramel Reindeer Traybake by Juliet Sear

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About the Reindeer Traybake

Our Silver Spoon Chocolate & Caramel Reindeer traybake has been magically created by Juliet Sear to bring smiles, laughter and lots of gooey caramel to your kitchen this Christmas. Whether its the fluffy chocolate sponge, the rich glossy topping, or the crunch of the salted pretzel reindeer antlers, this traybake is sure to be a family favourite. 

Slice this traybake into bite size pieces, or leave as a party centre piece for everyone to cut into. We love how easy yet yummy traybakes are, and if you do too you'll love our Rainbow traybake, or for extra indulgence this festive period, our Brownie Based Millionaire's shortbread is a winner.

115Total Time
30Prep Time
45Bake Time
12Serves
A little effort

Method

  1. Step 1:

    To make the caramel, heat the golden syrup in a saucepan over a medium-low heat. Slowly add the sugar bit by bit waiting for it to dissolve in between each addition. It will take about 10-15 mins, for all of the sugar to dissolve for the caramel to turn an amber colour

  2. Step 2:

    Meanwhile heat the cream until it just boils and remove from the heat. Add the hot cream into the hot caramel mixing consistently, be careful as the caramel will bubble up and be very hot. Finally stir in the salt and butter and then leave to cool for 10-15 minutes.  

  3. Step 3:

    Preheat the oven to gas 4, 180°C, fan 160°C and line the tin with non-stick baking paper.

  4. Step 4:

    Melt the butter and chocolate in a heatproof bowl. Set over a pan of barely simmering water, making sure the water doesn’t touch the bowl, and heat until melted. Or microwave for 30 second blasts stirring in between until all melted. Remove from the heat, mix well and set aside to cool for 5 mins.

  5. Step 5:

    Beat the eggs and caster sugar in a bowl with an electric whisk for 2-3 mins until fluffy and light in colour. Fold into the chocolate mix. Add the flour, baking and cocoa powders and a small pinch of salt; fold together

  6. Step 6:

    Pour into the tin. Spoon the caramel on top and then drag a skewer back and forth to create a marble like effect. Bake for 25-30 mins until just set on top.

    Leave to cool in the tin, make the frosting as follows

  7. Step 7:

    To make the ganache frosting, place the chocolate chips in a large heatproof bowl. Boil the cream and pour over the chocolate chips, then place a large plate over the bowl, to trap the heat. After a few minutes, use a wooden spoon to stir in one direction to bring the cream and chocolate together.

  8. Step 8:

    Beat the icing sugar into the chocolate mixture and then add the melted butter and whisk in, pour over the top of the brownie, allow to begin setting and decorate with pretzels, smarties and eyes to look like reindeer.

Ingredients

  • For the cake

    • 100g Unsalted butter (softened)
    • 200g Dark chocolate (chopped)
    • 4 Medium eggs (beaten)
    • 125g Billington's Unrefined Golden Caster Sugar
    • 125g Billington's Light Muscovado Sugar
    • 125g Allinson's plain flour
    • 1 tsp Baking Powder
    • 30g Cocoa Powder
  • For the caramel

    • 1 tbsp Golden syrup
    • 100g Silver Spoon White Granulated Sugar
    • 50g Unsalted butter (softened)
    • 70ml Double cream
    • 1 tsp Sea Salt
  • For the ganache frosting

    • 180g Dark chocolate chips
    • 140ml Double cream
    • 50g Salted butter
    • 75g Silver Spoon Icing Sugar
  • For the decoration

    • Handful Mixed sized pretzels
    • Handful Mini smarties (treat size packets)
    • Approx. 30g White & Black sugar paste for eyes

Utensils

  • 20 x 30cm tin
  • Baking parchment
  • Whisk or electric whisk
  • Piping bag
  • Piping nozzles

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