| Prep Time | 20 minutes |
| Cook Time | 50 minutes |
| Servings | serves |
Ingredients
- 1 cup Self Raising Flour 150g
- ½ cup Caster Sugar 110g
- 100 grams White Chocolate chopped into small pieces
- 1 teaspoon Vanilla Extract
- 1 Egg
- ½ cup Milk 130g
- 60 grams Butter
- 1 ¼ cups Raspberries frozen
Sauce
- 2 teaspoons Cornflour
- ½ cup Caster Sugar 110g
- 100 grams White Chocolate - broken into squares
- 1 ¼ cup Milk
- 1 ¼ cup Milk
Ingredients
Sauce
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Instructions
- Preheat your oven to 180 degrees and lightly grease a 22cm round baking dish. Make sure your baking dish has sides at least 6 cm high.
- Place the self raising flour, caster sugar and finely chopped white chocolate into a large bowl.
- In a jug, whisk together the egg, milk, vanilla extract and melted butter (which has been slightly cooled) and add to the bowl with the dry ingredients. Mix until just combined.
- Add the frozen raspberries and gently fold them through the pudding mixture. Transfer the mixture to your prepared baking dish.
- To make the sauce, place the caster sugar and cornflour into a bowl and stir to combine.
- Break the white chocolate into squares and place it along with the milk into a small saucepan and cook over a low heat until the chocolate has melted and the ingredients have combined. Add the melted chocolate mixture to the bowl with the dry ingredients and whisk to combine.
- Gently pour the sauce over the top of the pudding, it’s a good idea to pour the sauce over the back of a spoon to help prevent it from ‘making holes’ in the pudding mixture.
- Place the pudding into the oven to bake for 45 - 50 minutes or until it’s golden on top. Once the pudding has cooked, allow it to cool for 5 minutes before serving.
Recipe Notes
Place your pudding onto an oven tray to help you move it in and out of the oven easily. To help stop the raspberries sinking to the bottom of your pudding, you can lightly coat them in flour first (you can use either plain or self-raising).
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