California Prune and Pecan Praline Blondie
“California Prunes and chocolate make a stunning combination and are often used with dark chocolate but this time I have decided to use real white chocolate, praline and pecans alongside the prunes to showcase their versatility, flavour, texture and colour. It’s always a privilege to use stunning ingredients especially when the results are inspiring and so full of flavour.” – Paul A Young.
Makes: 8Prep Time: 25 minutesCook Time: 30 minutes plus cooling time
- 150g chopped California Prunes
- 200g salted butter
- 1/2tsp Maldon sea salt crushed
- 160g unrefined golden caster sugar
- 320g white chocolate
- 3 medium free range eggs
- 280g plain flour
- 50g hazelnut praline paste or nut butter
- 65g pecan halves chopped
- Pre heat the oven to 180°C.
- Line your baking tin with silicon paper or parchment paper so that the sides are covered too.
- Melt the butter, chopped California Prunes, salt and sugar in a saucepan until it begins to simmer.
- Remove from the heat and add the broken up chocolate whisking well. This mixture will look split and a little odd but this is correct.
- Whisk the eggs and strain onto the chocolate mixture mixing well until smooth.
- Now add all the flour and mix very well.
- Pour into your baking tin and level out.
- Spoon on the hazelnut paste drizzling over the surface and gentle mixing into the batter to marble.
- Scatter the top with pecan pieces and bake for 15 minutes. Then turn the blondie and bake again for a further 10 to 15 minutes.
- The blondie is ready when it has a wobble but isn’t liquid in the centre.
- Allow to cool then refrigerate overnight.
- Next day turn out of the tin, remove the paper and cut off the edges of the blondie as these will be too dry and over baked.
- Cut the remaining blondie into rectangle portions using a hot wet knife.
- Enjoy at room temperature and store in the fridge in an airtight container for up to one week.