Hello, I'm Caley and welcome to the 'traybakes and more' cooking channel! I'll be making lots of traybakes, biscuits, scones and more... Classic Northern Irish recipes and retro inspired bakes.
I just made these and they are delicious! Easy to follow along with video after looking at the recipe on your website, thank you! Do you have nutrition facts for these?
Paris bun recipe from the o'hara bakery family northern ireland .The 1st bakery formed in Paris street belfast .it was one of their 1st receipes they started to sell ..many ppl believe it got named as it had a peak shape looking similar to the effifel tower in Paris..
It’s easier to use cling film. Lay out cling film, sprinkle with coconut. Put your log shaped fifteen on, roll to the full length of your cling film, getting as much coconut on as possible. Finally wrap in cling film and pop into the fridge. Ta da 😍 Enjoy. Greetings from Northern Ireland xx
Looks yummy. Thankyou. I have my own recipe which l call pineapple delight, and thought ld pass it on if anyone would like to try it. Hope that's ok. It would be in place of the buttercream layer here. I make it in a large round quiche dish and serve it in wedge shapes. I drain the juice of a small tin of pineapples (around 230g size) into a pot and add some water (about 3 dessertspoonfuls) and add a pineapple jelly. Heat until the jelly dissolves. The only place l've been able to get pineapple jelly is Sainsbury's at the Holywood Exchange. (I live in Bangor). When it cools a bit, add a 397g tin of condensed milk and the pineapple (which l chop in a food processor, but you could do it by hand). Give it a stir and pour it over your biscuit base. Takes about an hour or so to set in fridge. Then put your sweetened whipped cream on top. Never really been sure what to put on top of the cream so l just leave it as is. Looking forward to trying your recipe, l love anything with pineapples in it. 👍
I have been looking for this recipe for so so long! It was handed down from my nana to my mum but we very sadly lost their whole recipe book 😢. These were my absolute favourites as a kid in northern Ireland. I'm so glad to find your site ❤. I have also just discovered maple extract and found some pecan nut butter. Maple and pecan is one of my favourite combos too. So this weekend I'm going to make these with the original recipe, and also make a batch with maple syrup instead of golden syrup, incorporating the maple extract and pecan nut butter too. With maple flavour in white chocolate to top. I plan to gain several pounds 😂 Thank you so much for making this video and your website 💗
I'm not totally sure, but the first thing I'd try would be to not add all of the caramel mixture to the biscuits. Maybe you need to cook the caramel a little longer? Other than that, if something doesn't set for me, I usually put it in the freezer and see if that helps.
@@traybakesmore thank you.! I watched more of your vids and realised your tray & you divide into *generous* & delicious servings. Your channel is an appreciated, winner here in my world. Thank you you
Made this The kids loved it I just have added the melted ingredients to early however because the chunks of aero in the dry mix melted sadly Still tasted great though
The ingredients listed are for an 8x8 tray, so you would need to scale up the recipe for a larger tray, or else the resulting traybake would be a little thin.
I mesaured out 55g of condensed milk but it was not enough and i had to add a more to make the mixture sticky and dough like. was adding more condensed milk a bad idea? In this video are those smaller bowls with the measurements 15cm bowl or smaller? I have a funny feeling that my measuring scale may have been wrong haha. My little bowl was 211g on my scale then i added 55g of condensed milk to that but it was not enough. I worked it out in the end.
Glad it worked out in the end. And yes, you need about 200g of condensed milk for this recipe (I'll double check that my instructions are correct), so you did the right thing by adding more!
I notice even with the caramel squares, if you put into fridge to harden chocolate, but take out before totally hardened, it makes it easier to cut into squares without the chocolate cracking. Then put back into fridge.
I thought the cake was going to be a fail at first since i melted the butter to liquid and it didn't look as thick as your mix, but boy was I wrong, In the end it turned out amazing, and my mum loved it! Thank you for the clear instructions and great recipe😁💙
I made this cake yesterday and it's very good and not to sweet. However I used cream cheese instead of butter for the icing, less sweet and a little tangy taste. Next time I will add some dried raisins or fresh cranberries. Thank you.
Is McVities rich tea biscuits Fine? And so I just crunch them up ? Soz am Aussie, I don’t know what’s what. And if just crushing biscuits is what I do Aha. Thanks
Yes, Rich Tea are perfect for this. And just crush them up - either in a food processor or put them in a freezer bag and hit them with a rolling pin. Or just use your hands.
With a bit of research...The name Paris Buns remains a bit of a mystery, but it is thought that perhaps the addition of pearl sugar added a little French chic, hence the fancy name!
Oooooh lovely, thank you i love your bakes so will try these. I always have issues with chocolate cravking when cutting it into squares even after warming the knife 👏🏻👏🏻👏🏻👏🏻👏🏻
Thank you. I have issues with chocolate cracking too! If you don't mind it being a bit softer, then a little bit of coconut oil added to the melted choc can make easier to cut. Butter will work too, but you won't get the same sheen.
Yes, mini marshmallows are ok and don't need to be cut. I prefer the larger ones as you get more of the squishy middle bit that way, but minis work too. Thanks!
