Nadiya Hussain’s cherry and rose blondies recipe

• portioner: 16 servings
• total tid: 1 hour 30 minutes

Ingredienser

250g unsalted butter

250g ruby or white chocolate, chopped

4 medium eggs

280g caster sugar

1 tsp vanilla extract

150g plain flour

200g cherry jam

3 organic roses, petals removed

100g cherries, pitted and halved

50g ruby or white chocolate, melted

Instruktioner

Start by lining and greasing a square cake tin. Line the base and sides and be sure to have some overhang so you have enough excess paper to be able to lift the blondies out after baking.

Now make the batter. In a small pan add the butter and chocolate and set over a low heat, mixing occasionally till it is all melted. You may find that as the chocolate and butter melt, the butter will separate and sit at the top. That’s fine – it will all mix well when everything else is combined.

Leave the mixture to cool for about 30 minutes. Now add the eggs and sugar to a bowl and whisk till the mixture is well combined, light and fluffy – this can take up to 5 minutes.

Add the chocolate and butter in a steady stream and whisk until the mixture is smooth and glossy. Now add the vanilla and plain flour and fold in to make a thick, well-combined cake batter. Pour into the prepared tin and leave to chill in the fridge for 30 minutes.

Preheat the oven to 160C (180C non-fan). Mix the jam with the rose petals, if using. Add to the batter a spoonful at a time and stir using the back of a spoon to create delicate swirls. Sprinkle over the cherries and bake in the oven for about 45 minutes.

Take out and leave to chill in the tin completely. Take the melted chocolate and swirl all over the top and leave in the fridge for a minimum of 4 hours. This really helps to chill the blondie and makes it easier to cut. Ideally chill overnight if you can.

Cut into 16 equal squares and keep in an airtight container or freeze for later.