Sunday, 14 April 2013
Wednesday, 10 April 2013
White chocolate is, and has always been, a particular favourite of mine - on its own and as an ingredient in any baked good or dessert. Pair it with fruit and you have a match made in heaven. I was in a wonderful world of my own...just me, the kitchen and melting chocolate. The only thing better was what came out of the oven forty minutes later.
Black Cherry Blondies
100g unsalted butter, chopped
180g white chocolate, broken into squares
3/4 caster sugar
1 tsp vanilla
2 eggs, lightly beaten
3/4 cup SR flour
3/4 cup plain flour
1 cup tinned, pitted black cherries
Preheat your oven to 180 degrees and prepare a 19x29cm (or thereabouts) slice tin. Melt butter and chocolate together in a saucepan over a low heat. Allow to cool slightly before stirring in sugar, vanilla and eggs. Sift in flours and combine using a folding motion. Pour the thick batter into the tin, top with the cherries and bake for 35-40 minutes.
Edges should crisp and golden. You can (should) allow to cool before you slice but we can never leave this alone that long!
This is beautiful served warm with icecream or cooled for morning tea. We sliced it and enjoyed steaming hot with a sweet cup of strong tea.