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Blondies

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250g white chocolate, chopped or white chocolate chips

150g chopped butter

200g castor sugar

3 eggs, at room temperature

200g plain flour

1 teaspoon baking powder

25g flaked almonds ( optional)

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Set the oven to 180oc and line a baking tray with parchment paper.

Place 200g of the chocolate and the butter in a heat proof bowl and place on a saucepan of barely simmering water. Melt gently and then cool slightly.

Mix in the sugar and eggs and then fold in the flour, baking powder and almonds.

Spoon into the tin and smooth over the top.

Bake for about 25 minutes or until the top is firm and an inserted skewer comes out clean.

Cool in the tray and cut into squares.

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Raspberry Candied Peaches

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6 ripe peaches

100g castor sugar

100g raspberries

50g icing sugar

4 tablespoons water

extra raspberries for garnish

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Bring a pot of water to a rolling boil. Place a bowl of iced water beside the cooker and have a slotted spoon ready.

Score the top of the peaches and plunge into the water for 2 seconds and then into the iced water – do it 2 at a time so as not to over cook the peaches.

Peel the peaches, cut in half, remove the stone and cut each half into 3 wedges.

Cook the raspberries, icing sugar and water in a pan for 3 minutes then squeeze through a sieve to remove as much juice as possible.

Heat the castor sugar in a large frying pan until caramelized and then add the raspberry juice. Cook to a syrup and toss in the peaches.

Serve onto the blondies with some of the raspberries to garnish.

Serve with ice-cream or cream.