Ingredients for White Chocolate And Raspberry Self Saucing Pudding
- Plain Flour
- 1 tsp baking powder
- Caster Sugar
- White Chocolate
- Vanilla Extract
- 100ml milk
- 1 large egg
- 50g unsalted butter, melted
- Frozen Raspberries
- Icing sugar, for dusting
- 1 tbsp cornflour
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How to Make White Chocolate And Raspberry Self Saucing Pudding
- Preheat oven to 180°C (160°C fan/Gas Mark 4). Grease and flour a 5-cup capacity, 6cm deep, 20cm ovenproof dish. Place on a baking tray lined with baking paper.
- Sift the flour and baking powder into a large bowl. Add the caster sugar and melted white chocolate.
- In a separate jug, whisk together the vanilla extract, milk, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.
- Gently fold in the raspberries.
- Spoon the mixture into the prepared dish and smooth the surface.
- To make the sauce: In a small bowl, combine the cornflour and 2 tablespoons of caster sugar.
- Sprinkle the cornflour mixture evenly over the pudding in the dish.
- In a small saucepan, gently heat the remaining 130g caster sugar and 100ml milk until the sugar dissolves. Add 50g white chocolate and stir until melted and smooth. Set aside.
- Carefully pour the chocolate sauce over the back of a spoon to create a thin layer on top of the pudding.
- Bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
- Let the pudding cool slightly before dusting with icing sugar and serving warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
240g
Fat
64g
Carbs
27g
