Raspberry & White Chocolate Blondies

Put the raspberry ripple ingredients in a small pan and simmer on a low heat until the raspberries burst and turn into a thick jam, about 8 minutes. Sieve into a clean bowl, discarding the seeds, and leave to cool. Grease and line a 20cm x 30cm brownie or traybake tin. Preheat the oven to 180°C, fan 160°C, gas 4.

For the blondie mixture, put the butter, sugars and 100g of the white chocolate in a pan and melt on a very low heat, continually stirring until the chocolate has melted and the mixture is smooth. Remove from the heat and leave to cool for 10 minutes.

Beat the eggs into the cooled mix, one at a time, mixing well each time before adding the next. Add the vanilla extract, then sift in the flour, baking powder and 1⁄4 tsp salt, and mix again until smooth. Fold in the remaining white chocolate pieces and the raspberries, then pour into the lined tin.

Dollop on teaspoons of the raspberry ripple and swirl again, to marble into the cheesecake.

Bake for 30-35 minutes until the edges are crisp and the top is set. Cool completely in the tin before cutting into squares. Serve with more fresh raspberries if you wish.