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