Big Mess Bake

Name: Big Mess Bake
Ingredients: 350 g Unsalted butter (Softened, plus additional to grease tin); 350 g caster sugar; 7 Large eggs; 2 tsp vanilla essence; 350 g Self-Raising flour (Sifted); 100 g ground almonds; 150 ml Arla® Big milk; 150 g strawberries (Sliced); 100 g raspberries; 500 g greek yogurt; 5 tbsp honey; 150 g strawberries (Halved); 150 g raspberries; 5 or 6 meringue Nests (Lightly crushed)

Heard of Eton mess? Now introducing its healthier cousin, the BIG mess. This yummy, fruity recipe will have the kids begging for another serving of their five a day!

Ingredients

Unsalted butter (Softened, plus additional to grease tin)	350 g
Caster sugar	350 g
Large eggs	7
Vanilla essence	2 tsp
Self-Raising flour (Sifted)	350 g
Ground almonds	100 g
Arla® Big milk	150 ml
Strawberries (Sliced)	150 g
Raspberries	100 g

To top

Greek yogurt	500 g
Honey	5 tbsp
Strawberries (Halved)	150 g
Raspberries	150 g
Meringue Nests (Lightly crushed)	5 or 6

Instructions

Step 1

Preheat your oven to gas 6, 200°C, fan 180°C and line a rectangular cake tin with parchment.

Step 2

Let's make our base! Beat your butter and sugar in a large mixing bowl. Make sure your mixture is light and fluffy before cracking in your eggs.

Step 3

Mix in your vanilla extract, flour and almonds. Once combined, gently stir in the Big milk.

Step 4

Fold your strawberries and rasberries into the mixture, then pour it all into your lined tin.

Step 5

Pop in the oven for 40-45 mins until fully baked and golden. Check the cake is cooked by pushing a skewer into the centre. If it comes out clean, your cake is ready!

Step 6

Time to add our mess! Allow your cake to cool completely before spreading with Greek yogurt, followed by a drizzle of honey. Scatter with strawberries, raspberries and crushed meringue and enjoy! Now you can have your cake and eat it too with this healthier twist on an Eton mess.

Enjoy!