These are really good vanilla flavoured blondies which I’ve decorated with some mini eggs as it’s a recipe that always seems to appear around Easter time. I think it’s because of the white chocolate and they seem like a brownie’s lighter little sister! I’ve used gluten free flour for this recipe but want to experiment with a recipe that won’t use flour at all but that’s for another day. Today, we make Blondies that are Brilliant!!Continue reading
I’m very partial to a traybake recipe. They are always quick and easy to make, simple to transport and feed a good few people so lots of boxes ticked right there.
This lovely traybake is on the lines of the nostalgic Pineapple Upside Down Cake where the fruit is at the bottom of the tin and ends up on top when you invert it after baking. Using a selection of mixed berries instead gives this cake such a burst of colour and it’s all natural! There’s white chocolate both in the cake batter and drizzled over the top which works nicely to offset the slight sharpness of the fruit.
So I know there seems to be an excess of ginger related recipes happening now but I have a tin of treacle that’s about to run out and a tub of bicarbonate of soda that has a “use before” date drawing near so I’m using them up with my ginger recipes. If you don’t like ginger, I apologise in advance 😉
This is a light and moist ginger cake which is just so delicious. It’s made in a brownie tin or you can make it in a 2lb loaf tin, with a few tweaks in baking time. Oh did I mention no mixer? Yes I love a recipe that just literally needs mixing and no equipment.
Oh the smell in the house! Seriously, the smell was heavenly and just full of comfort. It was like Christmas was bottled and let loose at ours.