Raspberry and white chocolate pudding

Served with vanilla ice cream and fresh berries, this raspberry and white chocolate pudding is the ultimate comfort food.

2

10m

30m

Ingredients

  • 2/3 cup (100g) self-raising flour
  • 1/3 cup (75g) caster sugar
  • 125g raspberries
  • 50g white chocolate, chopped
  • 1 tsp vanilla bean paste
  • 1/3 cup (80ml) milk
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 40g butter, melted
  • 1/4 cup (55g) caster sugar, extra
  • 1 tsp cornflour
  • 2/3 cup (160ml) milk, extra
  • 50g white chocolate, chopped, extra
  • 1 tsp vanilla bean paste, extra
  • Vanilla ice cream, to serve
  • Raspberries, extra, to serve

Method

STEP 1

Preheat oven to 180°C. Combine the flour, sugar, raspberries and chocolate in a small bowl. Make a well in the centre. Add the vanilla, milk, egg and butter and stir until just combined. Spoon into the 14.5cm x 24cm KitchenAid small baker and smooth the surface. Sprinkle with extra sugar and cornflour.

STEP 2

Place the extra milk, extra chocolate and extra vanilla in a small saucepan over medium heat. Cook, stirring, until chocolate melts and the mixture is smooth. Bring to a simmer. Gently pour over the back of a spoon into the baker. Bake for 25-30 mins or until the top of the pudding is just firm.

STEP 3

Serve pudding with ice cream and extra raspberries.

Collect KitchenAid Ovenware

Like the look of the Ovenware used in this recipe? Visit the link below to find out how you can collect your own KitchenAid Ovenware at Coles.

KitchenAid Cookware Range

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.