CAKE IN THE HOUSE

Quick and easy, these blondies have the great flavour of pecan pie with no need for pastry making

PECAN FUDGE BLONDIES* Makes 18 150g pecan nuts140g vanilla fudge3 eggs, at room temperature170g unsalted butter, softened75g caster sugar150g soft light brown sugar½ tsp vanilla extract200g plain flour1 tsp baking powderpinch of salt EQUIPMENT shallow 30x32cm baking tin 1 Heat the oven to 180C/Fan 160/350F. Line the baking tin with baking parchment. 2 Spread the pecan nuts out on a separate baking tray and toast in the oven for 10–15 minutes. Tip onto a plate to cool, then roughly chop. 3 Cut the fudge into very small pieces. 4 Break the eggs into a small bowl and beat lightly, then set aside. 5 Cream the butter and sugars together in a medium bowl until pale and fluffy. Add the eggs gradually, beating well after each addition, then stir in the vanilla extract with a large metal spoon or spatula. 6…

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The Simple Things (Digital) - 1 Issue, 1-Aug-2015

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