Oh Christmas. Wait… checks calendar… OK it’s March, but bear with. Oh Christmas, time of gifts, giving, and obscure baking ingredients. And last year was no exception, especially considering I started this blog malarkey. But it’s also a good opportunity to explore an avenue of baking I would otherwise overlook: fruit. I have a fairly hard line when it comes to baking ingredients, but if I’m given nice ingredients then I’m simply going to have to use them, even if they are fruit. So, what better opportunity to roll out a sweet sweet blondie with some gloriously sour cherries.
I’d like to thank the lovely land down under for the inspiration on this recipe
- 100g unsalted butter
- 180g white chocolate
- 150g golden caster sugar
- 2 eggs
- 90g self raising flour
- 90g plain flour
- 1tsp vanilla extract
- ~150g Morello cherries (drained)
- 20cm square cake tin or equivalent area rectangular tin
- baking parchment
- oven preheated to 170º celsius
Right, so this is mostly a one-pan recipe, so stick with me if the order of things sounds a bit odd or different to what you might expect. It will come together, and cut down on the washing! Begin by breaking up your white chocolate and throwing it into a medium saucepan with the butter on a low/medium heat until its melted and combined. Take it off the heat and leave for 5 minutes while you prepare everything else.
Grease and line your baking tin with baking parchment, making sure you leave enough hanging over the side of the tin to lift the cooked blondie out at the end. Measure out your flours (if you don’t have any self-raising to hand, use plain flour and add a 1/2tsp of baking powder), sugar, and eggs. Add them all into your saucepan with the buttery chocolate mixture with a splash of vanilla extract and mix together until combined. You’ll end up with a thick paste of a batter. Pour this into your tin and smooth out to the edges. Take your drained cherries (any amount that can cover the surface of your blondie will do, I just had a 380g jar that I drained) and dot them over the surface of your blondie. Pat them down a little so they sink into the surface, and then place into the preheated oven for around 30 minutes, or until the top has turned golden.
Allow to cool completely in the tin before removing the blondie, and cutting into desired shapes. Or just stuff the whole thing in your mouth.