Method

• 1.
  Preheat oven to 180°C. Grease and line a 20cm x 30cm slice pan with baking paper, leaving 5cm overhanging the long sides.
• 2.
  Combine the flour, baking powder and 1/2 tsp salt flakes in a small bowl. Set aside until needed.
• 3.
  Melt 175g butter in a small pan over low heat, then pour into a large bowl. Allow to cool for 5 minutes, then add brown sugar and whisk until smooth.
• 4.
  Whisk in eggs and vanilla, then fold in the flour mixture and half the rum. Stir through the pudding and two-thirds pecans until combined.
• 5.
  Pour into the prepared pan, then bake on the centre rack of the oven for 25-30 minutes until golden and blondies are crisp on top and feel soft when a skewer is inserted in the centre.
• 6.
  Cool in pan for 10 minutes, then transfer to a wire rack and leave to cool completely. Meanwhile, place the raw sugar in a small saucepan with the remaining 40g butter and remaining 1 1/2 tbs rum.
• 7.
  Place over medium heat and bring to the boil. Cook, without stirring, for 4-5 minutes until thick and golden.
• 8.
  Drizzle rum butter glaze over the blondies and scatter with remaining 1/4 cup (35g) pecans. Leave to cool, then slice into squares to serve.