Marmite caramel blondies

(MAKES 12)

INGREDIENTS

●175g plain flour

● ½ tsp baking powder

● 180g salted butter, melted and cooled

● 280g light brown sugar

● 2 eggs

● 2tsp vanilla extract

● 100g chopped walnuts

FOR THE MARMITE CARAMEL:

● 125g caster sugar

● 30g salted butter

● 100ml double cream

● 2 tbsp Marmite

METHOD

1. First make the caramel. Put 4 tbsp of water in a saucepan and tip in the sugar. Place the pan over a medium heat and stir gently until the sugar has dissolved, then leave it to cook for five minutes or so, without stirring, until it is a golden colour.

2. Throw in the butter and let it melt in, then remove the pan from the heat and stir in the cream. It may spit at first, but keep stirring until you have a smooth sauce. Once fully combined, stir in the Marmite, transfer the mixture to a pouring jug and set aside to cool.

3. For the blondies, preheat the oven to 180C/160 Fan/350F/Gas Mark 4. Line a 20 x 30 centimetre/eight x 12 inch brownie tin with baking parchment. Sift the flour and baking powder into a bowl.

4. In another bowl, stir together the melted butter and sugar. Once combined, stir in the eggs and vanilla extract. Add the flour mixture and fold in, then fold in the walnuts. Pour the mixture into the prepared brownie tin and spread level.

5. If the caramel has set too much and is no longer pourable, heat it gently for a few seconds to loosen it.

6. Drizzle the caramel all over the top of the blondie, then stir it gently through with the handle of a spoon or a skewer to create a marbled effect in the batter.

7. Bake the blondie for about 30 minutes, or until the mixture is just set. Leave to cool for a few minutes in the tin before transferring to a wire rack to cool completely.

8. Once cool, slice into 12 squares. Store in an airtight tin for up to three days.