WE LOVE… BUTTERSCOTCH BLONDIES pg61 // CINNAMON SWIRLS pg63 // APPLE GALETTE pg64
For the black forest brownies, see page 61
Apple & caramel blondies
MAKES 12
For the apples
250g (9oz) apples
100g
(3½oz)
light
brown
sugar
1
tbsp
ground
cinnamon
For the blondies
225g (8oz) unsalted butter
225g
(8oz)
light
brown
sugar
50g
(1¾oz)
granulated
sugar
3
large
free-range
eggs
300g
(10½oz)
plain
flour
1
tsp
vanilla
extract
300g
(10½oz)
white
chocolate
150g
(5½oz)
caramel
1 Peel and core the apples and cut into 1cm (½in) chunks. Place them in a bowl and add the light brown sugar and cinnamon. Using your hands, coat the apples in the sugar and cinnamon, then set aside. 2 Preheat the oven to 180°C/Gas
Mark 4 and line a 23cm (9in) square cake tin with baking parchment.
3 Cream together the butter and both sugars in a bowl until lovely and light in colour. Add the eggs, flour and vanilla extract and mix again. Fold through the white chocolate chips and apples until evenly distributed.
4 Pour half the mixture into the cake tin and smooth until flat and even. Randomly add spoonfuls of the caramel over the top of the mixture, saving some of the caramel for the top layer.
5 Add the remaining blondie mixture, then top with more caramel. Bake in the oven for 25-30 minutes, until golden in colour and with an ever so slight wobble.
6 Remove from the oven and leave to cool fully before cutting into individual portions.
Christmas cake
SERVES 16
For the cake
350g (12oz) raisins
200g (7oz) dried dates
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November 2021
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