Blondie Fondant

Cooking time: 30 mins

SERVES: 6
Difficulty: Medium

Ingredients

• 225g Butter (diced)

• A little butter for greasing (soft)

• 100g White Chocolate (chopped)

• 50g Caramelised White Chocolate (optional)

• 100g Salted & Roasted Macadamia & Cashew Nuts

• 200g Plain Flour

• ½ tsp Baking Powder

• 200g Soft Light Brown Sugar

• 100g Caster Sugar

• 3 Large Eggs

• 1 Scraped Vanilla Pod

• 1 pinch of Salt

Method

• Grease your ring with a little soft butter, then place on a tray lined with baking parchment.

• In a heatproof bowl, over a pan of simmering water, melt the butter, vanilla & white chocolate together. (It should look like a buttery mess at this stage).

• Remove the bowl from the pan and leave to cool for 10 mins.

• Heat your oven to 165°c.

• Place the sugar & eggs in a large bowl and whisk the mixture until it looks thick and foamy (ribbon stage).

• Fold your white chocolate & butter mixture into the eggs & sugar.

• Next, fold in the flour, baking powder & salt.

• Then stir in the nuts until well combined.

• Pipe into your moulds and refrigerate for 10 minutes. **(optional)You can add a chunk of caramelised white chocolate to the centre, half way through piping for an extra gooey surprise!

• Bake at 165°c for 12 mins, until golden brown on the outside, and soft & gooey on the inside.

• Leave to rest for 3mins before removing your fondants from the moulds. Serve… and ENJOY!