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White chocolate and raspberry self-saucing pudding

  • 20minutes

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Source: www.taste.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsFluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 1 cup plain flour

  3. 2 teaspoons baking powder

  4. 80g white chocolate, finely chopped

  5. 1 teaspoon vanilla extract

  6. 1/2 cup milk

  7. 1 egg

  8. 60g butter, melted, cooled

  9. 1 cup frozen raspberries

  10. pure icing sugar, to serve

  11. Sauce

  12. 1/2 cup caster sugar

  13. 2 teaspoons cornflour

  14. 1 1/4 cups milk

  15. 100g white chocolate, finely chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C. Grease a 5-cup capacity, 6cm-deep, 20cm (base) ovenproof dish and place on a baking tray lined with baking paper.

  2. Sift flour and baking powder into a large bowl. Add sugar and chocolate. Whisk vanilla, milk, egg and butter together in a jug. Add to flour mixture. Gently stir to combine. Fold in raspberries. Spoon mixture into prepared dish. Smooth surface.

  3. Make sauce: Combine sugar and cornflour in a bowl. Sprinkle over puddings. Combine milk and chocolate in a small saucepan. Stir over medium heat until mixture is hot. Pour over the back of a large metal spoon, over pudding.

  4. Bake for 45 to 50 minutes or until a skewer inserted halfway into pudding comes out clean. Dust with icing sugar.Serve immediately.

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