• Raspberry Pavlova

    Serves 6 - 8


    For the meringue

    • 4 egg whites
    • 200g caster sugar

    For the topping

    • 250g British IQF Raspberries defrosted
    • 250ml double cream

    Total time required

    Preparation time: 20 minutes
    Cooking time: 1 to 1 ¼ hours


    1. Preheat oven to 180C/Gas 4.
    2. Line a baking tray with baking parchment.
    3. Beat the egg whites until satiny peaks form and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
    4. Mound on to a baking sheet in a circle approximately 20cm in diameter - lift the edges with a spoon.
    5. Place in the centre of the oven, then immediately turn the temperature down to 150C/ gas mark 2. Cook for about 1 to 1 ¼ hours.
  • Raspberry and White Chocolate Blondies

    Makes 14 Blondies


    • 100g British IQF Raspberries defrosted
    • 115g unsalted butter, melted
    • 200g soft light brown sugar, sifted
    • 2 large eggs, beaten
    • 1 teaspoon baking powder
    • ¼ teaspoon bicarbonate of soda
    • ¼ teaspoon table salt
    • 200g plain flour, sifted
    • 100g white chocolate (30g small chunks and 70g finely chopped)
    • 1 teaspoon vanilla extract

    Total time required: 1 hour 10 minutes

    Preparation time: 30 minutes
    Cooking time: 35-40 minutes

    Prepare Ahead

    Use a square cake tin and line with grease proof paper; this will stop the blondie from sticking to the tin. To remove you will need to pick up diagonally opposite corners of