Line an 18 x 28 cm (7 x 11 inch) roasting tin with a large piece of non-stick baking paper, snipping diagonally into the corners so that the paper fits snugly over the base and up the sides of the tin.
Break the chocolate into a bowl, add the butter and set the bowl over a saucepan of gently simmering water and leave until melted.
Whisk the eggs, sugar and vanilla in a second bowl with an electric whisk for about 5 minutes until very thick and the mixture will leave a trail when the whisk is lifted up.
Gently fold the melted chocolate and butter into the egg mixture then the flour and baking powder.
Pour the mixture into the lined tin and sprinkle with the raspberries.
Bake for 30-35 minutes until well risen, the top is crusty and the centre still a little soft.
Leave to cool in the tin then lift the paper and blondies out of the tin and put on to a chopping board.
Drizzle with the melted chocolate to decorate then leave to set.
Cut into squares and peel off the paper to serve.
Unlike a Victoria sandwich style cake, blondies or brownies are almost better if they are slightly undercooked as the high proportion of chocolate will firm up slightly as it cools.
Incredibly quick to mix together but remember to leave plenty of time for the cake to set in the fridge or it will crumble as you cut it...
Makes 20 pieces
Preparation time: 15 minutes Ingredients
200g (7oz) dark chocolate broken into pieces
50g (2oz) butter
2 tablespoons golden syrup
180g pack soft amaretti biscuits or 175g (6oz) good shortbread biscuits, roughly broken into pieces
50g (2oz) pistachio nuts, roughly chopped
175g (6oz) raspberries
150g (5oz) blueberries
75g (3oz) white chocolate, melted
Line a 20cm (8in) shallow square cake tin with a large square of non-stick baking paper, snipping diagonally into the corners of the paper then pressing the paper into the tin so that the base and sides are lined.
Add the dark chocolate, butter and golden syrup to a bowl set over a saucepan of gently simmering water and heat for about 5 minutes, stirring from time to time until the chocolate has melted and the mixture is smooth and glossy.
Take the bowl off the heat, add all the biscuits and, keeping a few nuts and berries back for the top, stir the rest into the chocolate mix.
Spoon into the paper lined tin and press into an even layer.
Sprinkle with the remaining nuts and fruit.
Chill for 3 hours until firm.
Drizzle the melted white chocolate over the top of the cake in zigzag lines using a dessert spoon, then chill for an extra 30 minutes until set.
Lift the cake out of the tin, peel away the paper and cut into small squares.
Arrange in a pretty box lined with a square of non-stick baking paper and interweave the layers with squares of extra paper and tie with ribbon.
It just would not be summer without a trip to the seaside.
Add just a hint of the beach by serving these bite sized British strawberries, dipped in dark glossy chocolate flavoured with just a hint of orange over a bed of crushed biscuit crumbs or press the mixture into mini buckets or dariole tins for a fun take on a sandcastle.
225g/8oz gluten free flour
Large pinch of fine salt
1 vanilla pod, slit lengthways, seeds scraped from pod
55g/2oz icing sugar
110g/4oz butter, diced
1 egg yolk
2-3 teaspoons water
6 ice cream cones
200g/7oz dark chocolate, broken into pieces
Finely grated zest of 2 medium oranges
2 teaspoons light olive oil
500g/1lb 2oz strawberries, chilled
To make the sand biscuit, preheat the oven to 180oC/160oC fan assisted/Gas Mark 4.
Add the flour, salt, vanilla seeds and icing sugar to a bowl or food processor.
Add the butter and rub in until fine crumbs.
Add the egg and just enough water to mix to a soft dough.
Roll the dough out between two sheets of non-stick baking paper, slide on to a baking sheet then chill for 20 minutes.
For the strawberries
Add the chocolate, orange rind and olive oil to a bowl set over a saucepan of gently simmering water, making sure that the water does not touch the base of the bowl.
Heat until just melted then stir until smooth.
Strain the chocolate through a fine sieve into a bowl, if liked then dip the strawberries into the chocolate and put on to a tray lined with non-stick baking paper.
Put in a cool place to set.
Crush the biscuit and ice cream cones into fine crumbs.
Melt the butter in a small saucepan, mix in 225g/8oz of the crumbs then pack into 6 small buttered mini buckets or dariole moulds.
Chill 10 minutes then loosen and turn out on to small plates. Scatter extra crumbs on to the plates then arrange the strawberries on top, adding little flags or plastic spoons if liked.
Short of time then cheat and use two bars of your favourite brand of flavoured chocolate.
We all have a sweet tooth in our house and are big fans of yummy chocolate. Milk chocolate probably tops the wishlist, preferably Thorntons. We also all love running, so what nicer treat than chocolate after a good work out? fruit first of course!
I was over the moon when I was asked if Thorntons could send me a selection of their Easter eggs. Me chocolate? Thorntons! Oh yes please. With all the fuss around doing London marathon and staying in London last week, I was a bit low on our usual Easter stockpile. A good start to Easter week then with a delivery of goodies.
I love their chocolate and my lovely husband (in case he is reading) often treats me to something from their range. When we first met years and years ago, as a special treat he used to buy me a bag of their rum truffles. Now my treats on special occasions have turned to a nice big a box of continental chocolate, yes I am greedy!! My husband knows a way to make me smile is through Irregular Choice shoes or Thorntons chocolate, fact :)
At Easter all of our 4 children still love receiving Easter eggs, even my eldest son who is nearly 20, loves them. Then again who doesn't?!. Our family tradition is every Easter Sunday they wake dad up and ask him to hide all the eggs, all named up and then they spend ages trying to find all of their own. There are always a few eggs that do not get found for hours, wait too long and Dad eats them!! The kids start panicking searching everywhere, the shed, the washer, the cooker. Eventually all is well, they all have their own pile of eggs. They then do swaps trying to get their favourites.
Looking back I was about 5 or 6 when my first memories of Easter come to mind. Thorntons was a big part of that. My Grandma buying me Easter eggs from Thorntons. She worked for them and would always proudly give me an Easter egg from the shop. I remember how cool it was, receiving an egg which always had my name on it. No one could touch my egg, this was Claire's egg. This was special, this was a Thorntons Egg...
About this post-
I got sent a selection of Easter treats for the purpose of this post. I was not paid for this post and all thoughts are my own honest opinion.
We all love millionaires shortbread and especially anything with chocolate and yummy caramel in it.
My grandma always made it for me on special occasions and she knew how much I love it. She would also make me and my granddad a batch to share to surprise us often. After my grandad died she always carried on making me some up, even in her 90's.
She made the best ever millionaires shortbread and when she passed away bless her, it was up to me to take over the baking it. However much I try I can never make it as good as hers was, my shortbread never turns out as good. I tried this recipe with a twist and replaced the shortbread for flapjack,, wow it tasted great.
Last week I was invited to take part in a fun baking challenge from find me a gift, to review one of these lovely Heart Cake Mould. Also I get to enter my cake creation into the draw, which one blogger will win a bundle of kitchen goodies worth £100.
I loved using the cake mould it is very sweet, I love how each piece cuts into hearts. When you have finished making your cakes you cut your slices in to large heart shapes which is great for yourself or to share with your loved ones.
The mould is very good quality, microwave, oven, freezer and dish washer safe and very easy to get your cake out of, all in one piece.
I made a strawberries and cream marble sponge cake and it tasted amazing, so much so it did not last 2 minutes, everyone loved it.
Serves 6 large hearts
250g Caster sugar
350g Self raising flour
1 Teaspoon vanilla extract
3 Medium eggs
180ml Skimmed milk
2 Table spoons cocoa powder
200ml Double cream
400g strawberries, washed hulled and half, few quartered
1 Teaspoon cocoa powder
You will need
I heart cake mould
Pre heat oven to 180c ( 170c fan )
Place the margarine, vanilla extract, and caster sugar in a bowl and whisk with and electric whisk until smooth.
Add a egg and a little sieved flour one at a time, then mix flour and milk together until light and fluffy.
Share the mixture into 2 bowls, add the cocoa powder to one bowl and mix together with a wooden spoon.
Spoon mixture into mould one spoonful then another to separate the colours.
Bake in over for 55-60 minutes
Leave to cool for 5-10 minutes then turn out to cool completely.
When cool place back in mould.
Whisk the double cream till double in size.
Place on to the cake top.
Place the chopped strawberries on top of the cream.
Sieve a little cocoa powder over the cake.
So so yummy, I can not wait to make another
You can also find every ones entry on Twitter by using the hastag #HeartySlice
How sweet is this mould? perfect for anytime of the year, sharing your hearts...
Heart mould £14.99 from find me a gift
About this review-
I got sent a cake mould to review and make a cake to enter into the competition. I was not paid for this post and all thoughts are my own honest opinion .