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Ingredients
- 200g (7oz) white chocolate, chopped
- 115g (4oz) fresh raspberries
- 125g (4 1/2 oz) plain flour
- 2 medium eggs
- 115g (4oz) caster sugar
- 115g (4oz) Stork packet
Method
- Pre-heat your oven to 190°C, 170°C Fan, Gas 5
- Melt the Stork, add half the chocolate and stir until nice and smooth
- Whisk the eggs and sugar in a large bowl until creamy and slightly thickened
- Sieve the flour into the bowl and fold in gently with the chocolate mixture, then add half the remaining chocolate and half the raspberries
- Carefully pour your mixture into an 18cm (7 inch) square tin, lined with baking or greaseproof paper brushed with oil
- Sprinkle the remaining chocolate and raspberries on top
- Bake in your pre-heated oven for 35-45 minutes until beautifully golden
- Leave to cool before cutting into delicious squares
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