AIR FRYER COOKING Preheat air fryer to 160°C. Line the air fryer basket with a layer of foil, topped with baking parchment (making sure the foil doesn’t touch the heating element). Cook the blondie in the air fryer basket for 12-15min, or until just set (the timing will depend on the size of your basket). Top with the custard and jam swirl and return to the air fryer for 3min. Complete recipe to serve.
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Yields:
16 serving(s)
Prep Time:
25 mins
Cook Time:
35 mins
Total Time:
1 hr
Cal/Serv:
244
Ingredients
For the blondies
150 g butter, melted and cooled, plus extra to grease
75 g caster sugar
75 g light brown soft sugar
2 medium eggs
100 g plain flour
100 g white chocolate, roughly chopped
For the custard topping
400 ml milk
3 medium egg yolks
75 g caster sugar
1 Tbsp. plain flour
2 Tbsp. cornflour
2 tsp. vanilla bean paste
For the jam swirl
2 tsp. cornflour
75 g seedless raspberry jam, see intro
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and grease and line a 20.5cm
square tin with baking parchment. For
the blondies, in a large bowl whisk the
butter, sugars, eggs and fl our until just
combined. Stir in the chocolate, then
scrape into the lined tin and smooth to
level. Bake for 18-20min, or until just set.
Step 2Meanwhile, make the custard
topping. In a medium pan, heat all the
ingredients, whisking constantly, until
thick and smooth (the mixture will
need to bubble). Remove from heat and
cover surface with clingfilm or baking
parchment to stop a skin forming.
Step 3Next, make the jam swirl. Measure
the cornflour into a small pan and
whisk in the jam. Bring to a simmer
over medium heat, whisking constantly,
and bubble for 1min.
Step 4Scrape the custard on top of the
blondies (still in the tin). Dot over
the jam mixture and swirl into the
custard using a cocktail stick or skewer
(be careful not to disturb the blondie
layer). Return to the oven for 10min.
5 Leave to cool completely in the tin.
Chill for 1hr before slicing into squares
and serving.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Grace is Good Housekeeping’s Former Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
