You would need to have been living under a rock to not know that Queen Lizzie recently celebrated 60 years on the throne in Britain. The UK went mad for all things Jubilee, and it was impossible not to be swept up in the excitement of all the parades and parties here in London.
So I decided in honour of Liz, I would create a Jubilee inspired blondie, and rose and raspberry seem like the perfect combo to represent Her Majesty. And a perfect combo they were! I warn you, you won’t stop at one. I highly suggest hiding some away for a midnight snack, as greedy friends and family will be helping themselves to seconds
Line a 33 x 23 x 5 1/2cm baking pan with baking paper.
Melt the white chocolate and butter in a saucepan over a low heat, adding the rose water and stirring until smooth.
Beat the eggs with an electric mixer until combined, adding in the sugar and mixing well.
Once the white chocolate mixture has cooled slightly, beat into egg/sugar mixture, then add the flour, folding together with a wooden spoon.
Place half the raspberries at the bottom of the baking pan, then pour blondie mixture over the top, placing remaining raspberries on top.
Bake for 25 minutes, and insert a knife into the middle, if it’s extremely gooey continue to bake. Timings are approximate as blondies are unpredictable! They should be ready within 40 minutes, however do not wait until they are completely baked in the centre as they will end up overcooked. Once you have removed them from the oven, leave them in the pan to cool, they will continue to bake slightly and should end up a perfect gooey consistency.
Evil A Bakery London