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White chocolate & raspberry self-saucing pudding
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
White chocolate and raspberry dessert enhanced with zesty lemonade for ultimate moistness.
Ingredients:
  • 190g (1 1/4 cups) self-raising flour
  • 140g (2/3 cup) caster sugar
  • 125ml (1/2 cup) milk
  • 70g butter, melted
  • 100g white chocolate, coarsely grated
  • 125g (1 cup) frozen raspberries
  • 310ml (1 1/4 cups) lemonade
  • 8.80 gm vanilla essence
  • Pure icing sugar, to dust
  • Thickened cream or ice-cream, to serve
Instructions:
  • Preheat the oven to 180°C. Sieve the flour into a large bowl, keeping aside 2 tablespoons of caster sugar. Mix the rest of the caster sugar with the flour. In a jug, whisk together the milk, butter, and egg until well combined. Pour this mixture into the flour bowl and stir until fully combined.
  • Gently incorporate the chocolate and raspberries. Transfer the mixture into a 2L (8-cup) baking dish, smoothing the top. Sprinkle the remaining sugar on top.
  • In a jug, mix lemonade and vanilla. Slowly pour the mixture over the pudding. Bake for 50-55 minutes until a skewer comes out clean. Let it cool for 10 minutes, then dust with icing sugar. Serve with cream or ice-cream.

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