With Autumn setting in, the temperature changed dramatically this week. The central heating had to be turned on full blast and all the winter hats and coats are out! Saying that I love autumn, the sound of rustling leaves on the pavement as the trees shed their leaves. The colours of the trees are so warming in orange and red, it is so picturesque! I love the cool crisp air too, time to wrap up well and get out for a walk!
With the temperatures changing I always get peckish for something to warm me up. Love a baked treat and a cup of tea in front of the fire. Laying down fuel for the cold winter 😉
This recipe is so quick and easy to bake, and the result is amazing! The sharpness of the raspberries is met beautifully by silky white chocolate, yummy!! I can never wait for them to cool down cutting a slice straight away.
Ingredients
- 200g unsalted butter
- 150g white chocolate, roughly chopped
- 300g golden caster sugar
- 3 large eggs
- 200g plain flour
- ¼ tsp salt
- 1 tsp vanilla extract
- 125g raspberries
Method
- Heat oven to 180C. Butter and line, a shallow rectangular tin, approx 25cm x 22cm.
- Melt the butter in a pan, then cook gently for about 5 minutes, until the white solids turn golden and the butter smells biscuity and sweet. Cool for 5 minutes, then add half the white chocolate and set aside for a couple of minutes to melt. Stir until smooth.
- Use electric beaters to whisk the sugar and eggs together for about 2 minutes until thick and pale. Tip in the flour, salt, cooled chocolatey butter and vanilla, then fold in with a spatula until even.
- Pour the mix into the tin, then scatter with the rest of the chocolate and the raspberries. Bake for 40-45 minutes or until risen all over, with a dark golden crust. Cool completely in the tin, then cut into squares.
Happy baking,
Bácáil with Love (Bake with Love)
Bácáil with Love 