TEATIME TREATS

Decadence in a mouthful!

Apple & caramel blondies

MAKES 12

For the apples

250g (9oz) apples
100g (3½oz) light brown sugar
1 tbsp ground cinnamon

For the blondies

225g (8oz) unsalted butter
225g (8oz) light brown sugar
50g (1¾oz) granulated sugar
3 large free-range eggs
300g (10½oz) plain flour
1 tsp vanilla extract
300g (10½oz) white chocolate
150g (5½oz) caramel

1 Peel and core the apples and cut into 1cm (½in) chunks. Place them in a bowl and add the light brown sugar and cinnamon. Using your hands, coat the apples in the sugar and cinnamon, then set aside.

2 Preheat the oven to 180°C/Gas Mark 4 and line a 23cm (9in) square cake tin with baking parchment.

3 Cream together the butter and both sugars in a bowl until lovely and light in colour. Add the eggs, flour and vanilla extract and mix again. Fold through the white chocolate chips and apples until evenly distributed.

4 Pour half the mixture into the cake tin and smooth until flat and even. Randomly add spoonfuls of the caramel over the top of the mixture, saving some of the caramel for the top layer.

5 Add the remaining blondie mixture, then top with more caramel. Bake in the oven for 25-30 minutes, until golden in colour and with an ever so slight wobble.

Remove from the oven