Squashed Fly Bars
Oil for Greasing
250 g (8ozs) Soft Marg
250 g (8ozs) Caster Sugar
250 g (8ozs) SR Flour
150g (5ozs) Sultanas
Sifted Icing Sugar to Decorate
the small roasting tin with a little oil.
Cut a piece of greaseproof paper to fit over the base and partway up to the two longest sides. Place in the tin and brush with a little oil.
2. Put the margarine, sugar, flower
and eggs in the mixing bowl and beat with a wooden spoon until it is smooth.
Mix the sultanas into the mixture
the mixture into the lined tin and smooth flat with a metal spoon.
Bake the cake for 25-30 minutes until it is well risen and golden brown and the top springs back when lightly pressed with fingertips.
the cake to cool in the tin for 10 minutes then loosen the sides with the round-bladed
knife and then turn out onto a wire rack.
Remove the lining paper and leave to cool completely.
5. Decorate with a little icing sugar and cut into 16 bars to serve.
Swap the sultanas for dark or milk
chocolate dots if you like.