Raspberry and white chocolate pudding

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





  • 2/3 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



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.


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.


Serve pudding with ice cream and extra raspberries.

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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.