Curtis started his career at The Duke of York in Grindleton under Michael Heathcote at age 17. He then moved to Coventry to take his first Head Pastry role and later moved to Hertfordshire to work at Brocket Hall/Auberge du Lac in his first Michelin kitchen. Curtis then went on to work for Nathan Outlaw for 18 months; learning the ins and outs of everything seafood until 2018. After years of experience in the kitchen, Curtis opened a venue in Accrington, his hometown, which he owned for 2 years. Curtis has been working Nationwide for Ginger as a Relief Chef ever since, and says he ‘couldn’t be happier’. For Curtis’ favourite Christmas recipe, he’s chosen… Gingerbread Blondies!

 

 

Gingerbread blondies

Ingredients

  • 200 g unsalted butter (melted)
  • 250 g light brown sugar (or white granulated/dark brown)
  • 3 medium eggs
  • 1 tsp vanilla extract
  • 275 g plain flour
  • 2 tsps ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tbsp cornflour
  • 200-300 g white chocolate chips

 

Preparation

  1. Preheat your oven to 160c (fan) and line a 9×9″ square tin with parchment paper
  2. In a bowl, add the melted butter and sugar and beat until smooth
  3. Add in the eggs and vanilla and beat again until smooth
  4. Add in the plain flour, cornflour, ground ginger, ground cinnamon, and nutmeg and beat until a thick blondie mixture is made
  5. Add in your white chocolate and fold through!
  6. Pour the mixture into the tin and spread
  7. Bake the gingerbread blondies in the oven for 25-35 minutes, or until there is a slight wobble in the middle
  8. Leave to cool in the tin
  9. Decorate with melted white choc and gingerbread crumb