Squashed Fly Bars



Squashed Fly Bars


Oil for Greasing
250 g (8ozs) Soft Marg
250 g (8ozs) Caster Sugar
250 g (8ozs) SR Flour 
4 Eggs
150g (5ozs) Sultanas
Sifted Icing Sugar to Decorate


1. Brush 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

3. Put 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.

4. Leave 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.

TIP Swap the sultanas for dark or milk chocolate dots if you like.