Cinnamon, White Chocolate and Cherry Blondies

In my general wandering around the internet I came across the idea of blondies. When I ran this idea past Mr VST I explained that they were like brownies but without the dark chocolate, he could hardly comprehend such a thing. I explained that I would jazz then up with some white chocolate instead and he said no more. Having now tasted them he was VERY impressed. These are little squares of, sweet, gooey heaven. You have been warned, they are very more-ish.

I came across two recipes, hence my getting slightly mixed up. One on the Kitchinarian and one on Smitten Kitchen

113 grams butter, melted (random figure as it is one American 'stick'
218g light brown sugar(300g is too much! It makes them a bit too sweet even for a sweet tooth. I used this because I was trying to read from two recipes at the same time.)

1 large egg
1 teaspoon vanilla extract
125 grams plain flour

2 tsp cinnamon

100g white chocolate, chopped into chunks

75g fresh cherries, pitted, chopped into quarters

1. Butter an 8×8 pan.

2. Mix melted butter with brown sugar. I mixed this on the hob until the sugar dissolved.

3. Let the butter and sugar cool down (about 10 minutes) then beat in egg and then vanilla extract.

4. Stir in flour and cinnamon, then mix in chocolate chunks and cherries.

5. Pour into the prepared pan.

6. Bake at 170°C for 20-25 minutes, or until set in the middle. 

7. Cool on rack before cutting them.

They were a little smaller than I had anticipated, they sunk down after coming out of the oven. Due to the amount of sugar I put in they were incredibly sweet though and a little square is really all you need. 

Cherry Clafoutis

I had never even heard of a clafoutis until last year when I was on the phone to my Mum and she had to go and get the one she had just made out of the oven. Then they were everywhere! NQN was making it, My mum was making it and I saw it on a TV show too. It was one of those daytime TV shows 'cook yourself thin'/drop a dress size type cooking programs that I watched one day when I was feeling ill.

I used the recipe that my Mum sent me which is the one from The French Kitchen by Joanne Harris

Butter for greasing
750g of fruit (traditionally cherries)
125g plain flour
50g caster sugar
3 eggs
1 tsp vanilla extract
300ml milk
icing sugar for dusting

1. Heat the oven to 180 degrees Celsius/gas mark 4. Butter a shallow oven proof dish. Place fruit in dish.

Only 330grams here I'm afraid

2. Put the flour and sugar in a large bowl and make a well in the middle. Whisk the eggs, add the vanilla and milk to the eggs and whisk. Slowly pour the milk in and mix into the flour, beating constantly until all the liquid has been added and you have a smooth batter. Pour over the fruit.

3. Bake for 40 minutes until the batter is firm to the touch and golden on top. Sprinkle with icing sugar and serve just warm.

It rose beautifully in the oven

...and then sank quite a bit once I took it out.

Served with vanilla ice cream

It was very nice. Batter is batter I suppose and its like a cross between a pancake and a Yorkshire pudding with fruit in. A very satisfying pud indeed.