Recently we decided to take a day trip to Manchester Museum to show Matilda where we got married (even though she was there she was only 9 months old) and because that kid seriously loves a museum. She asks to visit our local town centre museum pretty much every weekend. I've always loved a museum so I'm not going to discourage her!
After we left the museum we strolled up Oxford Road and a - new to us - ice cream/bakery caught our eye. Milk Jam has a very cool interior and an even cooler cake display. Why I didn't take a picture of the cakes I don't know!
We bought two milkshakes, rhubarb and custard and ginger, miso and brown sugar. Both were delicious but I was particularly taken with the ginger flavour. I'm pretty new to miso in desserts but it was so so good with the ginger and brown sugar flavours. These blondies would go perfectly, warm from the oven, with a scoop of good vanilla ice cream. Man I wish I tried that.
I used the steam function again on my AEG Steambake oven to get a really good crispy top on the blondies. Who knew steam in baking was so versatile? Probably most experienced bakers but I'm loving experimenting with it. I forgot to get a shot of the steam in action but I have a great one for my next recipe which I'll aim to upload very soon.
Ginger, Miso and White Chocolate Blondies
120g unsalted butter, melted
1 large egg
200g light brown sugar
1 tablespoon white miso paste
130g plain flour
1 teaspoon ground ginger
pinch of salt
100g white chocolate, chopped into chunks
- Preheat oven to 180c / 350f / gas mark 4. Line a greased 8 inch square baking tin with greaseproof paper and set aside.
- In a small pan, gently heat the butter and miso and whisk together to combine. The miso won't mix in completely but will break down just enough to whisk in. Leave to cool for a few minutes.
- Add the egg and sugar and whisk again until smooth.
- Add the flour, ginger and salt, and stir until just combined.
- Add the chocolate chunks and stir until evenly distributed
- Transfer to the baking tin and bake on the middle shelf for 20 minutes. Leave to cool for at least 15 minutes if you want them still warm.