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Jelly blondies with ice cream recipe

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Turn the nostalgic flavours of jelly and ice cream into a fun bake! These fudgy blondies are studded with fruity jelly and white chocolate with some fresh raspberries to cut through the sweetness. Serve with a big scoop of vanilla ice cream and enjoy those classic retro flavours. See method

Makes 12
Takes 1 hr 10 mins plus freezing, cooling and chilling
500 calories / serving
Freezable

Ingredients

135g pack Hartley’s raspberry jelly, each cube cut into quarters
200g unsalted butter, cut into chunks, plus extra to grease
350g white chocolate, roughly chopped
100g white granulated sugar
100g light brown soft sugar
3 medium eggs, lightly beaten
200g plain flour
150g frozen raspberries
3 tbsp rainbow sprinkles
vanilla ice cream, to serve

Method

Freeze the jelly chunks for 1 hr 30 mins to firm up.
Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20 x 20 x 5cm deep baking tin with butter and baking paper.
Put 200g butter and 200g white chocolate in a heatproof bowl and melt in the microwave in short bursts stirring between each one until smooth and combined.
Stir through the granulated and brown sugars, then add the eggs and whisk to a smooth batter.
Whisk in the flour until evenly combined, then fold through 100g chocolate chunks and the raspberries. Pour into the prepared tin, smoothing into an even layer and sprinkle over the remaining 50g chocolate chunks and 1 tbsp of the sprinkles.
Bake on the middle shelf of the oven for 30 mins, then remove from the oven and carefully push the semi-frozen jelly cubes into the top of the batter until almost fully submerged. Return to the oven and bake for a further 20-25 mins until golden, lightly risen and there is just a slight wobble in the centre of the mixture. Leave to cool in the tin completely, then, if you have time, chill in the fridge overnight for perfectly fudgy blondies.
Cut into 12 even-sized pieces and serve topped with a scoop of vanilla ice cream and a generous sprinkling of the remaining sprinkles. Store in an airtight container in a cool dark place or the fridge for 4-5 days.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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