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White chocolate & raspberry self-saucing pudding

  • 0:15 Prep
  • 0:55 Cook
  • 6 Servings


  • 190g (1 1/4 cups) self-raising flour
  • 140g (2/3 cup) caster sugar
  • 125ml (1/2 cup) milk
  • 70g butter, melted
  • 1 egg
  • 100g white chocolate, coarsely grated
  • 125g (1 cup) frozen raspberries
  • 310ml (1 1/4 cups) lemonade
  • 2 teaspoons vanilla essence
  • Pure icing sugar, to dust
  • Thickened cream or ice-cream, to serve


  • 1
    Preheat 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.
  • 2
    Fold in chocolate and raspberries. Spoon the mixture into a 2L (8-cup) capacity baking dish. Smooth the surface. Sprinkle over the reserved sugar.
  • 3
    Combine 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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