AIR FRYER COOKING Preheat air fryer to 160°C. Line the air fryer basket with a layer of foil, topped with baking parchment (making sure the foil doesn’t touch the heating element). Cook the blondie in the air fryer basket for 12-15min, or until just set (the timing will depend on the size of your basket). Top with the custard and jam swirl and return to the air fryer for 3min. Complete recipe to serve.
Advertisement - Continue Reading Below
Yields:
16 serving(s)
Prep Time:
25 mins
Cook Time:
35 mins
Total Time:
1 hr
Cal/Serv:
244
Ingredients
For the blondies
150g
butter, melted and cooled, plus extra to grease
75g
caster sugar
75g
light brown soft sugar
2
medium eggs
100g
plain flour
100g
white chocolate, roughly chopped
For the custard topping
400ml
milk
3
medium egg yolks
75g
caster sugar
1Tbsp.
plain flour
2Tbsp.
cornflour
2tsp.
vanilla bean paste
For the jam swirl
2tsp.
cornflour
75g
seedless raspberry jam, see intro
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and grease and line a 20.5cm
square tin with baking parchment. For
the blondies, in a large bowl whisk the
butter, sugars, eggs and fl our until just
combined. Stir in the chocolate, then
scrape into the lined tin and smooth to
level. Bake for 18-20min, or until just set.
Step 2Meanwhile, make the custard
topping. In a medium pan, heat all the
ingredients, whisking constantly, until
thick and smooth (the mixture will
need to bubble). Remove from heat and
cover surface with clingfilm or baking
parchment to stop a skin forming.
Step 3Next, make the jam swirl. Measure
the cornflour into a small pan and
whisk in the jam. Bring to a simmer
over medium heat, whisking constantly,
and bubble for 1min.
Step 4Scrape the custard on top of the
blondies (still in the tin). Dot over
the jam mixture and swirl into the
custard using a cocktail stick or skewer
(be careful not to disturb the blondie
layer). Return to the oven for 10min.
5 Leave to cool completely in the tin.
Chill for 1hr before slicing into squares
and serving.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
