Get cooking this Spring time
Published: 11/05/2023
Are you feeling inspired this Spring to take up a new skill or develop an existing one further? If cooking is a favourite past time, or you want to get the family involved, look no further than the Gordon Ramsay Academy in the centre of Woking.
They have a wide variety of cookery classes on offer, tailored to both adults and children from 6 years and up. Their masterclasses cover everything from indulgent baking, to sushi and seafood, to hearty Italian and Mexican – there’s something for everyone, whatever tickles those tastebuds. With Half term on the way, why not get the little ones mucking in and learning a new skill so that they can be the MasterChef in the kitchen at home for a change!
Plus, with Father’s Day just around the corner, it’s the kookiest present going that he’s sure to love – and the perfect way to spend some quality time with Dad.
Booking is easy and the choice is endless – visit here to find out more.
In the meantime, check out this delicious raspberry and white chocolate blondie recipe below for you to try...
INGREDIENTS
200g unsalted butter, plus extra for greasing
125g caster sugar
125g light soft brown sugar
300g white chocolate chips
2 medium eggs
1 tsp vanilla extract​
300g plain flour
1 tsp baking powder
½ tsp fine salt
3 tbsp raspberry jam (optional)
150g pack raspberries, washed and dried
METHOD
- Preheat the oven to 170°C/150°C fan/Gas 3.5. Grease and line a 20cm square brownie or cake tin with baking paper.
- Add the butter, caster sugar and half the white chocolate to a pan and melt over a gentle heat, stirring until the sugar has dissolved. Set aside to cool slightly.
- In a separate bowl, whisk the eggs, vanilla and light brown sugar until light and fluffy.
- Combine the egg mixture with the chocolate mixture and stir until smooth.
- Add the flour, baking powder and salt and fold together until smooth and glossy. Stir through the remaining chocolate.
- Pour the mixture into the lined tin, then dollop your jam over the top and use a spoon to create swirls.
- Top with the fresh raspberries, pushing them into the mixture.
- Bake for 30 minutes for ultra-squidgy blondies, or 45 minutes for a slightly chewier texture.
- Cool for at least 30 minutes in the tin then lift out using the baking paper and cool completely on a wire rack. The squidgy versions will be hard to cut neatly, so chill in the fridge to firm up before cutting into 16 squares.