| | White chocolate and raspberry self-saucing pudding
White chocolate and raspberry self-saucing pudding
White chocolate and raspberry self-saucing pudding 4.3-5 9
  • Calories: 2293 kj
  • Fat: 22g
  • Carbohydrates: 59g

How to Make:

  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.
Time for preparing:
45 min.
Servings:
6

Ingredients:

  • 1 cup plain flour
  • 2 teaspoons baking powder
  • 1/2 cup caster sugar
  • 80g white chocolate, finely chopped
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 egg
  • 60g butter, melted, cooled
  • 1 cup frozen raspberries
  • pure icing sugar, to serve
  • Sauce
  • 1/2 cup caster sugar
  • 2 teaspoons cornflour
  • 1 1/4 cups milk
  • 100g white chocolate, finely chopped
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