1 tbsp melted butter, to grease
1 cup wholemeal self-raising flour
1 tsp baking powder
1 cup caster sugar
200 g white chocolate, roughly chopped, plus extra to garnish
1 egg, lightly beaten
1 tsp vanilla bean paste
2 cups milk
Extra 75 g unsalted butter, melted
400 g tinned peach slices in juice, drained and chopped
1½ cups frozen raspberries, plus extra to garnish
1½ Tbsp cornflour
1 tub ice-cream, to serve
- Preheat oven to 180°C. Grease a 5-cup capacity baking dish with melted butter. Put flour, baking powder, ½ of the sugar and ½ of the white chocolate in a large bowl and mix well to combine. Make a well in centre and add egg, vanilla bean paste, ²⁄³ cup of the milk and extra butter. Stir thoroughly until smooth.
- Stir in peaches, then spoon batter into prepared baking dish. Scatter with raspberries.
- Combine remaining sugar and milk in a small saucepan and bring to a simmer over a medium heat. Remove from heat and whisk in cornflour and remaining chocolate. When smooth, pour over the back of a large spoon over batter.
- Bake for 35 minutes or until cooked when tested with a skewer. Garnish with extra chocolate and extra raspberries. Serve immediately with a scoop of ice-cream on the side.