WHITE CHOCOLATE BLONDIE

Preheat your oven to 160 deg C Grease a 27 cm slice pan and line the base and the 2 long sides with baking paper . Place 150 gm of butter /marg in a saucepan with 100gm of white chocolate chopped , 330 gm of castor sugar and 125 ml of milk . Heat over a low heat until all ingredients have melted and are well combined . Remove from the saucepan from the heat and allow to cool slightly . Stir in 1/2 cup of self raising flour , 1/2 tsp of vanilla extract and 2 lightly beaten eggs until well combined and pour into the prepared slice pan . bake for 1 hour or until a skewer inserted in the centre comes out clean . Remove from the oven and cool in the pan . to make the white ganache place 125 ml of cream in a small saucepan over a low heat and bring to simmer , then pour the creaam over 300gm of white chocolate chopped , and set aside for 5 minutes before stirring until smooth . Now place the ganache in the fridge for 30 minutes , stirring every 10 minutes until spreadable . turn the blondie onto a srving platter and spread over the ganache and decorate with sliced strawberries and pomegranite arils or if you want to be really fancy rose petals .