White chocolate and raspberry is one of my favourite combinations when it comes to cakes and cheesecakes (I can never resist it!), so it only made sense for me to try them out together in this pudding.
Not only is this white chocolate and raspberry pudding the perfect cold weather dessert, it’s also light enough to enjoy all year round (woohoo!), especially when served with vanilla ice-cream and fresh raspberries. We’ve sat down to enjoy this pudding a few times over the past couple of months and I can also vouch for it tasting great when served with hot custard and a raspberry coulis. It’s also perfect when served with a simple sprinkle of icing sugar over the top.
This is a self-saucing pudding, so please don’t worry when there seems to be a huge amount of liquid to add to the top of your pudding – it works out in the end, I promise! I like to pop my pudding onto a baking tray BEFORE adding the sauce ingredients (as they will almost reach the top of your pudding dish). It makes it a whole lot easier to move around and into your oven.
This pudding is indulgent without being too rich – meaning you can easily go back for seconds and the kids will love it, too!
White chocolate and raspberry pudding
Prep time: 20 min
Cooking time: 50 min
Total time: 1 hour 10 min
- 1 cup self-raising flour
- ½ cup caster sugar
- 100g white chocolate, chopped into small pieces
- 1 egg
- ½ cup milk
- 1 tsp vanilla extract
- 60g butter, melted, slightly cooled
- 1 ¼ cups frozen raspberries
- ½ cup caster sugar
- 2 tsp cornflour
- 100g white chocolate, broken into squares
- 1 ¼ cup milk
- Preheat your oven to 180°C and lightly grease a 22cm round baking dish. Make sure your baking dish has sides at least 6cm high.
- Place the self-raising flour, caster sugar and white chocolate into a large bowl.
- In a jug, whisk together the egg, milk, vanilla extract and cooled, melted butter, then add to the bowl with the dry ingredients. Mix until just combined.
- Add the frozen raspberries and gently fold them through the pudding mixture. Transfer the mixture to your prepared baking dish.
- To make the sauce, place the caster sugar and cornflour into a bowl and stir to combine.
- Place the white chocolate squares and milk into a small saucepan. Cook, stirring, over a low heat until the chocolate has melted and the ingredients are combined. Add the melted chocolate mixture to the bowl with the dry ingredients and whisk to combine.
- Gently pour the sauce over the top of the pudding, it’s a good idea to pour the sauce over the back of a spoon to help prevent it from ‘making holes’ in the pudding mixture.
- Place the pudding into the oven to bake for 45-50 minutes or until the top of the pudding is golden. Once the pudding has cooked, stand for 5 minutes before serving.
● Place your pudding onto an oven tray to help you move it in and out of the oven easily.
● To help stop the raspberries sinking to the bottom of your pudding, you can lightly coat them in flour first (you can use either plain or self-raising).
Lauren is the creator of the blog Create Bake Make where she shares simple delicious and most importantly easy recipes that the kids can help make and the entire family will enjoy. A keen home baker, Lauren is also a mum to three boys, so when she isn't breaking up arguments over toy trucks, you will find her in the kitchen baking up a storm! In her rare quiet moments, you will find her curled up with a book or the latest magazine, enjoying a hot coffee or indulging in her slight online shopping addiction.