Blackberry cheesecake blondies

To make the jam put the ingredients in a small pan over a medium-high heat and bubble for 6-8 mins or until thick and jammy. Mash the berries to release the juices as you stir – it doesn’t need to be smooth but should look sticky and glossy. Remove from the heat.

Put the butter, sugars and 50g of the white chocolate into a pan over a low heat and stir until the butter melts and the sugar grains dissolve. Remove from the heat and leave to cool for a few minutes. Line a 20cm x 30cm tin with baking paper and heat the oven to 180C/160C fan/gas 4. Whisk together the ripple ingredients in a small bowl.

Whisk the eggs into the cooled batter until incorporated, then stir in the remaining chocolate, vanilla, flour and baking powder until just combined. Scrape into the tin and smooth out the sides. Add spoons of the ripple mixture over the top – you might not need all of it – then add dollops of the jam. Using a skewer, marble the three together. Bake for 35-40 mins or until the edges are set but the middle still has a slight wobble. Leave to cool in the tin before cutting into 12 squares.