We all know the humble custard cream, now its not just the basic biscuit – it’s in blondie form.
A white chocolate based blondie with added custard powder to enhance the custard flavour, swirled generously with custard cream biscuit spread and finished with whole custard cream biscuits. If you know a biscuit fan, this is the recipe for them!
It’s super easy and only requires minimal ingredients and yields a super tasty treat – perfect for almost all off your occasions.
If this sounds like something you’d like to make – don’t forget to grab your cake tin and spatula, you’re about to bake up a storm.
Anyway, let’s get started, shall we?
Ingredients:
200g White chocolate.
130g Butter.
160g Granulated sugar.
190g Plain flour.
35g custard powder.
1/2 tsp Salt.
3 Eggs.
1 tsp Vanilla extract.
80-100g custard cream spread.
Custard cream biscuits – at least one per portion (but you can do more or less, all depends on your preference).
Method:
Before you get into making the blondies, you’ll want to do some prep work. Start by weighing up all of your ingredients, line your 8 inch square tin and preheat your oven to 180˚c/350˚f and get any equipment you intend on using. I recommend colouring your white chocolate spread now, to save time and get the job done.
Into a heatproof bowl, place your butter and white chocolate and melt them over a bain-marie (which is over a medium heat), try your best not to get the mixture too hot. If this happens, the mixture may split.
Once the butter and chocolate are melted, add in your sugar and straight away whisk it in, until it has been fully incorporated.
Now you can add in all of your eggs and vanilla extract and whisk until everything is smooth and the consistency has become looser in consistency.
Next you can add in the plain flour, salt and custard powder. Mix on a low-medium speed until the dry ingredients have been fully incorporated, try your best not to over mix.
Now you can add in all of your eggs and vanilla extract and whisk until everything is smooth and the consistency has become looser in consistency.
Take your lined cake tin and pour your blondie batter into the tin and level it out as best you can.
Grab your custard cream spread and warm it in the microwave to make them a little more fluid. Then take dollops and place on top of the blondie batter and just swirl it around until you have a marble effect.
Place in the preheated oven and bake for about 22-25 minutes or until a tester comes out clean when inserted into the centre
Once they are fully baked, allow them to cool down fully before you try and remove them from the tin. Once completely cooled down, place the tin into the fridge (this is to help them be as dense and fudgy as possible) overnight or until the following day.
Then you can cut them up into slices, I went with 9 generous slices but you could also make them into 16 smaller squares. However you choose to cut them up, they’ll still taste the same!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Facebook, Instagram and Twitter. The YouTube video will be linked down below.
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