Redcurrants and blackcurrants are ripe for picking! We always start with the red ones, as they are far more likely to be gobbled up by birds if we don’t get there first. This is the first fresh redcurrant recipe of the season: rich and fudgey white chocolate blondies topped with juicy, fresh redcurrants. Nom.
150 g white chocolate, chopped
100 g butter, chopped
2 eggs, at room temperature
1 teaspoon vanilla essence
175 g all-purpose flour
150 g caster sugar
200 g redcurrants
Preheat oven to 160 C. Line a 23 cm (9”) square pan with parchment paper or foil. Brush with oil or melted butter.
Melt white chocolate and butter on top of a double boiler, stirring until smooth. Set aside for 5 minutes to cool slightly.
Whisk the eggs and vanilla essence together. Stir the egg mixture into the chocolate mixture until well combined.
Combine flour and sugar. Add to the chocolate mixture and stir until just combined.
Pour batter into the prepared pan and sprinkle red currants on top.
Bake for 40-45 minutes, or until moist crumbs cling to a toothpick inserted into the centre.