Miso caramel blondies

Method

1. To make the caramel, put the sugar and water into a saucepan over a high heat and bring to a vigorous simmer. Continue to cook, swirling rather than stirring, for 10 minutes, or until the syrup turns amber. Remove from the heat and carefully pour in the double cream (it will seize and splutter). Stir to combine, place back over a low heat, then stir in the miso paste until smooth. Set aside.
2. Heat the oven to 160°C fan/gas 4 and grease and line the cake tin with butter and baking paper. Use an electric whisk to cream the butter and sugars together, then add the eggs one by one, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract then fold in the plain flour, followed by the white chocolate.
3. Pour the batter into the lined tin. If the miso caramel has solidified, gently warm it over a low heat to melt it, then pour three quarters of it into the blondie mixture. Use a butter knife to swirl the caramel through the batter, then bake for 25-30 minutes, or until golden and fudgy. With blondies you don’t want the centre to be completed solid, so don’t worry if a skewer inserted into the centre doesn’t come out clean.
4. Drizzle the remaining miso caramel over the top of the brownies, then leave to cool completely before slicing into smaller squares (don’t be tempted to eat them whilst they’re still warm – they’re so much better once cooled!).