Chestnut, white chocolate and cranberry blondie

Cecilia Strickland visited Versailles and returned with sweet chestnut seeds which she planted at Sizergh and can still be seen as our ancient trees today.

Try this indulgent, seasonal bake using sweet chestnuts.

250g butter or baking margarine, cubed

250g white chocolate, roughly chopped

150g dried cranberries

100g gluten free self-raising flour

280g caster sugar

1 tbsp vanilla extract

5 eggs

250g sweet chestnut puree

50g white chocolate, to decorate

Prep: 20 minutesCook: 35-40 minutes Serves: 15

Ingredients

Photography: © National Trust

1. Preheat your oven to 160°c/gas mark 3 and line a deep 30cm x 20cm baking tray with greaseproof paper and set aside.

2. Place the white chocolate and butter or margarine into a heatproof bowl.

3. Slowly melt the chocolate and butter in the bowl over a saucepan of gently simmering water.

4. Meanwhile, combine the flour and sugar together in a separate large bowl.

5. Remove the melted ingredients from the heat and add to the flour and sugar, stirring until smooth.

6. Lightly coat the dried cranberries in a little flour and then add to the mix – this will prevent them from sinking during cooking.

7. Next, beat the eggs using a whisk and add into the mix along with the chestnut puree and vanilla extract. Stir well until all ingredients are combined.

8. Pour the mixture into the lined tray and bake for 35-40 minutes until golden and well risen but still a little soft to touch.

9. Remove from the oven and allow to cool.

10. Decorate with a drizzle of melted white chocolate and a dusting of icing sugar, portion into 15 squares.

Method

Ovens may vary - times and temperatures are as a guide only

Cecilia, mistress of Sizergh from the mid-18th century, modernised the house from a Tudor Hall into a fashionable Georgian home. You are invited to step back in time and see Sizergh through Cecilia’s eyes.

A portrait of Cecilia by renowned painter, George Romney (1734 – 1802). Image courtesy of the Museo de Belles Artes in Havana