Ingredients
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190g (1 1/4 cups) self-raising flour
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140g (2/3 cup) caster sugar
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125ml (1/2 cup) milk
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70g butter, melted
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1 egg
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100g white chocolate, coarsely grated
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125g (1 cup) frozen raspberries
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310ml (1 1/4 cups) lemonade
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2 teaspoons vanilla essence
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Pure icing sugar, to dust
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Thickened cream or ice-cream, to serve
Method
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1Preheat oven to 180°C. Sift the flour into a large bowl. Reserve 2 tablespoons of caster sugar. Stir the remaining caster sugar into the flour. Whisk the milk, butter and egg in a jug until combined. Add to the flour mixture. Stir until combined.
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2Fold in chocolate and raspberries. Spoon the mixture into a 2L (8-cup) capacity baking dish. Smooth the surface. Sprinkle over the reserved sugar.
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3Combine lemonade and vanilla in a jug. Pour mixture over the back of a spoon onto pudding mixture. Bake for 50-55 minutes or until a skewer inserted halfway into the centre comes out clean. Set aside for 10 minutes to cool slightly. Dust with icing sugar. Serve with cream or ice-cream.
Source: taste.com.au
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