| Cook Time | 40 minutes |
| Servings | serves |
Ingredients
- 2 cups Plain Flour
- 2 teaspoons Baking Powder
- ¾ cup Caster Sugar
- 1 cup Sour Cream
- 2 Eggs
- 1 teaspoon Lemon Rind finely grated
- ⅓ cup Vegetable Oil
- 1 ½ cups Raspberries frozen
- 1 cup White Chocolate chopped
Ingredients
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Instructions
- Preheat oven to 180ºC (355ºF). Line 6 x ¾ cup-capacity (185ml) moulds with non-stick baking paper, making sure the paper is 5mm above the top of the tin. Sift the flour and baking powder into a bowl. Add the sugar and stir to combine.
- In a separate bowl, combine the sour cream, eggs, lemon rind and oil and whisk together. Stir through the flour mixture until just combined.
- Carefully fold in the raspberries and chocolate and spoon into the lined moulds. Bake for 40 minutes or until cooked when tested with a skewer. Makes 6.
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