You can’t really go wrong with a raspberry and white chocolate combination, as I have found over the last year and through trawling through various Internet recipes that heavily feature these two ingredients!
A few months ago I tried out some raspberry and white chocolate muffins for a university visit from my sister and my mum. As tasty as these muffins were, having to make them in muffin cases without a muffin tray was not entirely successful, and although they were not the prettiest cakes I have ever baked, you could not deny the raspberry and white chocolate combo was delicious! Having just got back from a farm shop with a big batch of raspberries, and finding a big block of white chocolate waiting for me in the fridge, it didn’t take long to decide what to do with it all!
I bought The Hummingbird Bakery Cookbook as a treat for myself last year, and this is actually the first recipe I have got round to cooking from it. I slightly adapted the recipe by reducing the amount of pecans and adding raspberries but the rest of the recipe remained the same. In the future I’d want to add a little more chopped white chocolate along with the nuts and raspberries to add a little more texture to the finished product.
These blondies were a success with all my family and friends, with my sister complaining that she couldn’t really taste white chocolate (another reason to add more white chocolate next time maybe?)
Ingredients (Makes 12 Portions)
150g White Chocolate, broken into squares
125g Unsalted Butter, chopped
150g Caster Sugar
1½ Tsp Vanilla Essence
Pinch of Salt
200g Plain Flour
20g Pecan Nuts, roughly chopped
100g Raspberries, cut in half
– Before starting, line a baking tray (33 x 23 x 5) with greaseproof paper and pre heat the oven to 170C/150C fan/325F/Gas Mark 3.
Add the white chocolate and butter to a large heatproof bowl and put this bowl above a pan of simmering water, making sure the bottom of the bowl does not touch the water. Leave this mixture to melt, stirring occasionally, and remove it from the heat once both have melted together smoothly.
Off the heat, add the sugar to the butter and chocolate mix and stir all this together until the mixture is again smooth.
Add the eggs and vanilla essence to the mix now, making sure that you stir the eggs in quickly to avoid them scrambling in the warm mixture! Once the eggs and vanilla essence have been incorporated into the blondie batter, sieve in the flour and salt and once again, give all the ingredients a stir until you have a smooth, lump-free, delicious smelling golden mix.
Now its time to add the chopped pecans and raspberries: slowly add all the nuts and raspberries into the mix and gently fold them into the mixture, being careful not to crush the raspberries when stirring. Once all ingredients are evenly spread throughout the mix, pour into the pre-prepared tin and place into the centre of the oven.
Bake in the oven for around 45 minutes, until the blondies are golden brown and firm to the touch. When they have reached this stage, remove the tin from the oven and leave on the side to cool completely.
Once they have cooled down, slice into portions (however large or small you want) and enjoy with a nice glass of summer Pimms!