• Prep Time
    20 minutes
  • Cook Time
    30-40 minutes
  • Difficulty
  • Serves
  • Author
    Matt's Kitchen

Pudding, Cakes & Baking

Apricot & Caramel Blondies

These Apricot & Caramel Blondies are guaranteed to be a hit with a classic cup of tea. This recipe will make 12. That’s 4 for you and 8 to share with family and friends – you’re welcome.

Send CBD11609-134E-4781-B531-727418A5E9EB

250g unsalted butter

3 large eggs

275g soft brown sugar

25g muscovado sugar

1 tsp vanilla extract

1 tsp sea salt

200g plain flour

1 tsp baking powder

1 jar St. Dalfour Apricot Preserve

100g chocolate (white, milk or dark)

3 tbsp (jar or canned) caramel


Pre-heat the oven to 180’c gas mark 4.

Butter and line a 20 x 20cm square cake tin.

Melt the butter in a saucepan over a medium heat, allowing it to bubble for a few minutes. Remove from the heat and leave to cool.

Crack the eggs into a large mixing bowl and mix with the sugar. Add the melted butter, vanilla and salt whilst continuing to mix.

Fold through the flour, baking powder, St. Dalfour Apricot Preserve and your broken-down chocolate.

Dispense the mixture into the lined baking tin. Add the leftover chocolate and carefully spoon the caramel onto the mixture.

Place the tray in the centre of the oven and bake for 40 mins, or until golden brown.

Once cooked, leave to cool.

Cut your giant blondie into 12 equal(ish) squares.

Serve and enjoy!