Gooseberry blondies (& party invite)
In haste. I'm planning a party (to which, obviously, you’re invited). But a ripe gooseberry waits for no woman.
Can’t chat. I’m planning a birthday party.
This newsletter has its first birthday next week. That’s 82 (EIGHTY TWO!) posts – which seems like something worth celebrating.
I’ve got a week of celebrations planned.
Including:
a 4-course supper menu to share with you that will be special, sumptuous, seasonal and completely free
a whacking great gift giveaway
a last-ditch attempt to reach Bestseller status here on Substack (ie: 100 paid subscribers) by my first birthday (I’m 2 – TWO – subscribers away!)
Oh, and a MASSIVE piece of news to share with you, assuming I don’t burst with excitement before then (can you guess?)
But the gooseberries know none of this
They have no concept of how busy I am planning this virtual, week-long birthday party. And they have ripened already. But a ripe gooseberry waits for no woman. They will not sit patiently, clinging to the bush and await a lull in my party admin. They need picking now. So, I harvested them at the weekend and have begun the laborious task of topping and tailing them for jams, pickles, compote etc.
But before the preserving, I snaffle a few fresh ones to make this easy (and mercifully quick) traybake.
Party frocks at the ready, see you next week…
Gooseberry Blondies
Blondies – so called because they are like brownies but made with white chocolate – can be a sickly affair, often made blandly sweet and with far too much vanilla. Avoiding this fate is a matter of using good quality white chocolate; including plenty of dark, grown-up caramel flavours; and, adding a sour kick from some tart fruit, like gooseberries. Later in the season, replace the gooseberries with damsons or plums.
Makes 16 small squares
170g salted butter, softened
100g dark brown muscovado sugar
