I’ve just made these bad boys after testing out some Blondie recipes and my god the house is smelling fiiiiiiiine. I’m so in awe of their flavour that I’m going to go as far as saying that this is my favourite recipe to date.

Not one to usually stray from a Blondie’s reliable cousin the Brownie, the Blondie can be hard to crack and I rely too much on a Brownie’s rich, fudgy texture.But once you get it right, this fairer confection can be just as satisfactory and I’ve taken a trip down memory lane with a deliciously perfect combination in the form of jelly and custard. This recipe takes the simple pleasures (white chocolate and raspberry) but throws in some custard powder and some crushed Custard Cream biscuits taking it to a new level.

I took the inspiration from my school dinners, but also from Olive magazine’s Custard Cream Blondies as well as Felicity Cloake’s ultimate Blondie recipe – because the addition of demerara sugar to the mix is just a masterpiece and add to the toffee like taste and incredible texture.

Ingredients (makes 10-12 Blondies when baked in a square 20cm brownie tin):

For the raspberry jam –

• 225g raspberries
• 1/2 tbsp sugar

For the Blondie mix –

• 165g butter, cubed
• 225g plain flour
• 1 tsp baking powder
• 175g light brown sugar
• 50g demerara sugar
• 2 eggs, beaten
• 1 tsp vanilla extract
• 170g white chocolate, roughly chopped
• 4 tbsp custard powder
• 6 crushed Custard Cream biscuits

Method:

1. Start by making the raspberry sauce (jelly) by adding the raspberries and sugar to a pan over a low heat. Stir, then crank up the heat for around 15 minutes as the raspberries start to soften. Take off the heat once the raspberries have softened and you have a runny sauce
2. Melt the butter over a low heat until all lumps have disappeared and preheat the oven to 200C/400F/gas mark six before greasing your baking tin. Sift together the flour, baking powder and custard powder in a large mixing bowl, then stir the sugars into the cooled butter
3. Whisk in the eggs and vanilla into the buttery/sugar mixture for a minute or two then gently fold the wet ingredients into the flour, along with the white chocolate and crushed biscuits, until just combined – don’t over mix
4. Pour into the tin and then dollop some raspberry sauce in random spots. Marble the sauce through the Blondie batter with a skewer or sharp knife then bake for 22-25 minutes, until set on top and there’s just a little wobble in the middle
5. TIP FROM FELICITY: Meanwhile, prepare a shallow sink of iced water; when the Blondies are cooked, plunge in the tin, being careful not to drown the Blondies. This will stop the Blondies from continue to cook when taken out of the oven but I also add mine to the fridge once they have cooled naturally
6. Cut into squares and eat until your hearts content

Enjoy, Nic x

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