Collect together your equipment (see Recipe Notes below) and ingredients.

Preheat oven to fan oven 160°C /180°C/350°F/Gas 4

Roughly chop half of the white chocolate orange. Set the other half aside to melt later for the topping.

Blitz ⅓ of the mini eggs in a food processor until you get small and large chunks. Set aside.

Put the butter into a microwave safe jug or bowl and use the microwave to melt the butter. Do this in 15 second bursts, stirring between each burst. This should take 30 – 60 seconds depending on how cold the butter is and the power of your microwave. Alternatively, melt the butter in a saucepan over a moderate heat. Set aside.

Meanwhile, put the sugars, eggs and salt in a mixing bowl and whisk with an electric whisk until thick and creamy. This will take around 3 minutes.

When the eggs and sugar are ready, add the vanilla paste and slowly pour in the melted butter, at the side of the dish, and beat until completely incorporated.

Add the flour and ground almonds, grate over the orange zest, add the chunks of white orange chocolate and the blitzed mini eggs

Fold in but be careful not to over-mix.

Chop another ⅓ of the mini eggs in half.

Transfer the blondie batter to your lined baking tin and level the surface, making sure the cake batter goes all the way into the corners. Scatter over the chopped mini eggs.

Bake in the centre of a pre-heated oven for 28 – 32 minutes, depending on how squidgy you like the centre to be. (I cook mine for 30 minutes in London.) This gives me a slightly crispy top but a gorgeous gooey centre. The cake will be slightly risen but the centre will feel quite soft. Remember the cake will continue to cook after you have taken it out of the oven. Ovens do vary so make a note of how long it takes to cook your favourite consistency in your oven. Remember the less you cook it, the more gooey it will be and the more you cook it, the more 'cake like' it will be.

Leave to cool in the tin for around 30 minutes and then transfer, in the baking parchment, to a cooling rack.

When the blondies have cooled, blitz the remaining white chocolate in a food processor until it forms small crumbs. Transfer to a microwave safe bowl.

Melt in the microwave, blitzing for 15 seconds at at time, and stirring after each blitz, until melted.

Transfer to a piping bag – or you can drizzle the chocolate with a spoon if your prefer.

Chop the remaining ⅓ of the mini eggs in half.

Pipe or drizzle over the melted white chocolate

Scatter over remaining mini eggs and leave to set.

When the blondies are ready, lay on a chopping board and cut into 16 squares.