Wednesday, 10 April 2013

Blondes have more fun.

In Blackwater, this week, the weather has been a tad bleak.  It's been cold and overcast and wet.  While this weather doesn't suit itself to outdoor pursuits, it is perfection for baking.  In fact, I have woken up each day this week and thought "pastry weather" and so, am devastated that I haven't found the time to create the particularly stunning chocolate tart that I've been giving the eye.  But you know me, I don't wallow for long and I found myself the perfect baking opportunity last night.  The inclement weather called for comfort food and there, in my pile of recipe clippings, I found it. It was exactly what I was looking for and didn't even know it.  A blondie.

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. 

F. x

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