Served with vanilla ice cream and fresh berries, this raspberry and white chocolate pudding is the ultimate comfort food.
Serves22
Cook time30 mins30 minutes
Prep time10 mins10 minutes
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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
Description
Served with vanilla ice cream and fresh berries, this raspberry and white chocolate pudding is the ultimate comfort food.
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.
