Curly Wurly raspberry traybake

Method

1. Heat the oven to 170°C/150°C fan/gas 3½. For the raspberry sauce, put the raspberries into a saucepan with the sugar and lemon juice and heat gently for 5-10 minutes until the berries have broken down. Pour into a bowl and set aside to cool.
2. Sift the flour, baking powder and salt into a bowl. In another mixing bowl, beat the butter, sugar, eggs and vanilla with a wooden spoon.
3. Using a large metal spoon, gently fold the flour mixture into the egg mixture, fold in the Milkybar pieces, then pour into the lined roasting tin. Swirl through the raspberry sauce with a skewer, then poke in the pieces of Curly Wurly.
4. Bake for 22-25 minutes until the top has a thick crust and the middle feels squidgy but still holds its shape. For a more cakey texture, bake for an extra 5-10 minutes. Cool in the tin, then cut into 32 squares.