Ingredients

• 200g/7oz butter
• 300g/10½oz quality white chocolate
• chopped
• 3 medium eggs
• 150g/5oz caster sugar
• ½ tsp pure vanilla extract
• 200g/7oz plain flour
• sifted
• pinch of salt
• icing sugar for serving
• 1 large fresh red chilli
• de-seeded
• 1 large fresh green chilli
• de-seeded
• 100g/3½oz caster sugar
• 150ml/5fl oz water

Directions

• Heat the oven to 180C/355F/Gas 4.
• Lightly butter a 20cm x 30cm/8in x 12in straight-sided baking tin and line the base with greaseproof paper.
• Finely slice the chillies on the diagonal.
• Combine the sugar
• water and chillies and bring to the boil
• stirring. Simmer for five minutes.
• In a heatproof bowl set over a pot of barely simmering water
• melt the butter with 150g/5oz of the white chocolate
• whisking well until smooth. Remove from the heat and allow to cool slightly.
• In a separate bowl
• beat the eggs
• sugar and vanilla together until pale. Beat in the melted white chocolate mixture.
• Fold in the sifted flour and salt
• then the remaining chopped white chocolate. Drain the chillies and add most of them to the batter.
• Pour into the baking pan
• strew the remaining chillies on top
• and bake for 25 minutes or until the top is firm and lightly golden. Remove and cool in the pan.
• Cut into small or large squares
• dust with icing sugar and serve.