Plum and white chocolate tray bake

Makes 15 squares

75g unsalted butter, plus extra for greasing
200g white chocolate
125g light muscovado sugar
3 medium organic eggs
175 self-raising flour
250g ricotta cheese
65g caster sugar
1 organic egg yolk
1 tsp vanilla extract
300g plums, stoned & cut into wedges

Step 1) Preheat the oven to 190˚C/375˚F/Gas 5. Grease and line the base and sides of a shallow baking tin measuring about 28cm by 20cm. Break the white chocolate into pieces and melt with the butter.

Step 2) In a separate bowl beat together the muscovado sugar, whole eggs and flour to make a paste. Stir in the melted chocolate mixture. Spread into a prepared tin.

Step 3) Beat the ricotta with the caster sugar, egg yolk and vanillia extract, and spoon over the top of the chocolate mixture. Use the end of a round bladed knife to marble the two mixtures together. Bake for 20 minutes.

Step 4) Scatter the plums over the top and bake for a further 25 minutes until set in the centre. Leave to cool in the tin before cutting into squares and serving. 

Recipe by Joanna Farrow

Looking for more delicious dessert recipes? Why not this mouth-watering apricot and plum strata or this apple and cinnamon slice? 

Chosen by Country Homes & Gardens