Cherry bakewell traybake
A sweet and crunchy traybake with cherries, almonds and buttercream.
Allergens: contains cereals containing gluten, eggs, milk, tree nuts. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 55g carbs · 25g sugars · 2g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Plain flouruse 125g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Caster sugarnot compared | – | £1.30 |
| Unsalted butterpack 250g · use 125g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Eggspack 6 pack · use 2 | £1.80£0.30 each | £2.40£0.40 each |
| Semi skimmed milkuse 50ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Cherriesnot compared | – | – |
| Walnutsuse 50g | £2.25200g · £1.13 per 100g | £1.90100g · £1.90 per 100g |
| Double creamuse 200ml | £2.10300ml · £0.70 per 100ml | £3.00600ml · £0.50 per 100ml |
| Breadcrumbsuse 100g | £1.25175g · £0.71 per 100g | £1.60230g · £0.70 per 100g |
| Basket total (full packs) | £10.90 | £12.05 |
| Cost of what this recipe uses | £4.34 | £4.56 |
| Per serving | £0.36 | £0.38 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Caster sugar, Cherries.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 12. For a different number, use the amounts in the table above.
- Preheat the oven to 180C (160C fan, gas 4). Use a 23x33cm baking tin, line with parchment paper and lightly grease with a thin layer of butter or a tablespoon of vegetable oil.
- In a large bowl, cream 125g unsalted butter with 100g caster sugar until pale and fluffy, about 2–3 minutes on medium speed. Add 2 eggs one at a time, beating well after each addition.
- Stir in 50ml semi‑skimmed milk until the mixture is smooth. Sift 125g plain flour into the wet mixture and fold gently with a rubber spatula until just combined.
- Fold in 200g chopped cherries, 50g chopped walnuts, and 200ml double cream until the batter is even. The mixture should be thick but pourable.
- Pour the batter into the prepared tin, smoothing the surface. Sprinkle 100g breadcrumbs evenly over the top for a crunchy crust.
- Bake for 35–40 minutes, or until the edges are golden brown and a skewer inserted in the centre comes out clean. The centre should feel firm but springy.
- Remove from oven, leave to cool in the tin for 10 minutes, then transfer to a wire rack to finish cooling. The surface should be a deep golden brown.
- Slice into 12 equal squares, serve warm or at room temperature. A drizzle of double cream or a dollop of vanilla custard enhances the flavour.
- Store leftovers in an airtight tin in the fridge for up to 48 hours; for longer storage, freeze the cooled tray in a freezer‑safe bag for up to 3 months, defrost in the fridge and reheat once until steaming hot.
Tips
- Swap butter for margarine to cut costs without compromising texture.
- Store in an airtight tin; use within 48 hours for best flavour and safety.
- Freeze the cooled tray for up to 3 months; defrost in the fridge and reheat once until steaming hot.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.375kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Caster sugar · about 900g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs. - Unsalted butter · about 125g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Semi skimmed milk · about 950ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins. - Walnuts · about 50g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Golden Syrup Flapjack Bars, Chocolate Rocky Road Slice, Buttery Walnut Blondies. - Double cream · about 50ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Creamy Lentil & Spinach, Rich Chocolate Mousse, Chicken Stroganoff. - Breadcrumbs · about 400g left
Freeze extra slices or wraps and toast or warm them from frozen. Use it in: Chicken Nuggets, Crispy chilli chicken, Air fryer sausages and potato wedges.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).