Method

​1 Preheat the oven to 160°C/fan 140°C/gas mark 3. Grease a 23 x 32cm (9 x 12-inch) baking tin with your butter or margarine.

2 Tip the pecans onto a different baking tray and lightly toast in the oven for 5 minutes. Chop roughly and allow them to cool.

3 In a large bowl, using an electric whisk, cream together the butter and sugars until pale and light. Gradually add the eggs beating well after each addition. Then add the vanilla extract with the gluten-free flour, gluten-free baking powder, bicarbonate of soda and a pinch of salt until well mixed.

4 Stir in the white chocolate chips, chopped pecans and mini fudge chunks and give it a final stir. Pour the mixture into the tin and bake for 35 minutes until just firm to the touch. Cool completely in the tin. Once cool, cut into squares and gently remove from the tin.