raspberries Archives

Breakfast recipes

Brandy snaps with caramel-swirl cream

10 minutes

Pork recipes

Raspberry-and-cream cheesecake

50 minutes

Berry recipes

Speculaas cake

1 hour

White chocolate-and-raspberry self-saucing pudding

Serves 8

Difficulty Easy

Prep Time 45 minutes

Cooking Time 1 hour

Ingredients

240 g cake flour
220 g caster sugar
4 t baking powder
150 g Woolworths white chocolate drops
180 g butter, melted
1 cup 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

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.

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Caesar chicken schnitzel

Harissa-rubbed chicken with heirloom tomato salad

Granola trifle

Pistachio-and-rose tiramisu

Brandy snaps with caramel-swirl cream

Jambon salad

Holiday spiced punch

Raspberry-and-cream cheesecake

The raspberry sparkler

Peach melba fridge cheesecake

Fruity punch

Speculaas cake

Prawn crystal rolls

White chocolate-and-raspberry self-saucing pudding

White chocolate-and-raspberry self-saucing pudding

Ingredients

Method