White chocolate-and-raspberry self-saucing pudding
8
Easy
45 minutes
1 hour
“This decadent dessert separates while baking so it’s moist at the bottom and airy and spongy on top, giving you the best of both worlds. Keep some of the white chocolate sauce aside for serving. You won’t regret it!”
Ingredients
Method
- 240 g cake flour
- 220 g caster sugar
- 4 t baking powder
- 150 g Woolworths white chocolate drops
- 180 g butter, melted
- 1 tcup milk
- 2 t vanilla extract
- 2 large free-range eggs
- 300 g raspberries
- icing sugar, for dusting For the sauce:
- ⅔ cup cream
- 200 g Woolworths white chocolate drops
Method
Ingredients
1. Preheat the oven to 180°C. Grease a 30 x 20 cm ovenproof dish or baking tin. Place the flour, sugar and baking powder in a large mixing bowl and whisk together. Add the chocolate drops and mix.
2. In a separate bowl, whisk together the butter, milk, vanilla and eggs. Combine the wet and dry ingredients and whisk until just combined. Lightly stir in the raspberries and transfer the batter to the prepared dish. Pour over ¾ of the sauce, reserving the remainder for serving. Bake for 45–50 minutes, or until golden. Allow to cool, dust with icing sugar and serve warm with the reserved sauce.
3. To make the sauce, bring the cream to a simmer in a saucepan. Turn off the heat and add the chocolate. Mix until smooth. Pour the sauce over the pudding, reserving some for serving.
Photography: Sadiqah Assur-Ismael
Recipes and Production: Hannah Lewry and Claire van Rooyen
Find more warm pudding recipes here.
Comments