This White Chocolate and Raspberry Pudding recipe is the perfect way to finish any meal. A light and delicious dessert which will have you going back for more!
White Chocolate and Raspberries are two ingredients which go perfectly together no matter what they are in, so you know this easy self-saucing White Chocolate and Raspberry Pudding is just going to be amazing!
Although puddings are often a winter dessert, this White Chocolate and Raspberry Pudding is light enough to be enjoyed all year round, especially when you serve it with a scoop or two of vanilla ice-cream or cream! You can use either frozen or fresh raspberries, and to help stop them from all sinking to the bottom of the baking dish, sprinkle a little flour over them first which helps them to ‘stay’ within the pudding mixture while baking. Blueberries could work beautifully in this recipe too.
As this is a self-saucing pudding, please don’t be alarmed when there is a HUGE amount of liquid on top of your pudding, it works out in the end, promise! To help make life a bit easier, you can pop my pudding onto a baking tray BEFORE adding the sauce (as they will almost reach the top of your pudding dish) as this makes it so much easier to transfer the pudding minus any major spills into the oven.
White Chocolate and Raspberry Pudding
Prep Time: 20 minutes
Cook Time: 50 minutes
- 1 cup (150g) self-raising flour
- ½ cup (110g) caster sugar
- 100g white chocolate - chopped into small pieces
- 1 tsp vanilla extract
- 1 egg
- ½ cup (130g) milk
- 60g butter
- 1 ¼ cups frozen raspberries
- 2 tsp cornflour
- ½ cup (110g) caster sugar
- 100g white chocolate - broken into squares
- 1 ¼ cup milk
- 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 five minutes before serving.
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).
Republished with permission from Create Bake Make.
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