Ingredients

· 175 g butter, plus extra for greasing

· 200 g light muscovado sugar

· 125 g golden caster sugar

· 4 tablespoons custard powder

· 2 eggs

· 2 teaspoons vanilla extract

· 250 g self-rising flour

· Salt to taste

· 15 custard creams

· 150 g vanilla white chocolate

Method

Heat the oven to 180°C and butter and line a tin with baking paper. Melt the butter, both sugars and custard powder gently in a saucepan. When the mixture is smooth and you can’t feel any grains of sugar left, take off the heat and leave to cool for five minutes. Stir in the eggs, one-by-one, until smooth, followed by the vanilla and flour with ¼ teaspoon of salt. Quickly stir in two-thirds of the broken custard creams followed by the chocolate chunks, and scrape into the tin. Scatter over the remaining biscuit bits and bake for about 30 minutes until golden and set on top. Cool the blondies in the tin before cutting into bars. And enjoy!