White chocolate and raspberry self-saucing pudding
Indulge in the ultimate dessert with this White Chocolate and Raspberry Self-Saucing Pudding. Made with a blend of white chocolate, raspberries, and a touch of vanilla, this pudding creates its own luscious sauce as it bakes. Perfect for a cozy night in or a special occasion.
- 10 Apr 2024
- Cook time 45 min
- Prep time 20 min
- 6 Servings
- 10 Ingredients
White chocolate and raspberry self-saucing pudding is a delightful dessert that combines the creamy sweetness of white chocolate with the tartness of raspberries. This recipe creates a self-saucing pudding, meaning the sauce forms on its own during baking, providing a rich and flavorful experience in every bite. Perfect for special occasions or a cozy evening treat, it's sure to impress your family and friends.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease a baking dish (approximately 8x8 inches) with butter or non-stick spray.
In a large mixing bowl, combine the flour, baking powder, and sugar. Stir until well mixed.
In another bowl, whisk together the melted butter, milk, egg, and vanilla extract until well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Do not overmix.
Fold in the white chocolate and raspberries gently into the batter. Make sure they're evenly distributed.
In a small bowl, mix the corn flour with a bit of sugar if desired for sweetness. Sprinkle this mixture over the batter evenly.
Pour 1 cup of boiling water over the back of a spoon onto the top of the pudding batter in the dish. This will help create the sauce as the pudding bakes.
Place the dish in the preheated oven and bake for about 35-40 minutes, or until the top is golden and the pudding is set but still wobbly in the center.
Let the pudding cool for a few minutes before serving. It will be saucy underneath the baked top. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Tips:
- Use high-quality white chocolate for the best flavor and texture.
- Fresh raspberries can be substituted with frozen ones if fresh are not available, but thaw and drain them well before using.
- Gently fold the raspberries into the batter to avoid crushing them.
- Allow the pudding to rest for a few minutes after baking to let the sauce thicken slightly.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
With its beautiful balance of flavors and textures, this white chocolate and raspberry self-saucing pudding is a dessert that is both impressive and comforting. By following these simple steps, you'll have a delicious treat that not only tastes amazing but also looks stunning. Enjoy this luscious dessert warm, straight from the oven, and savor the perfect blend of sweetness and tartness.
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 360kcal | 15% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 2.33g | 6% |
| Sugar 33g | 32% |
| Fat | |
| Fat 16g | 18% |
| Saturated 8g | 28% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 50mg | 9% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 0.73mg | 5% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.50ug | 21% |
| Vitamin C 7mg | 7% |
| Vitamin E 0.51mg | 3% |
| Vitamin K 4.47ug | 4% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.08mg | 0% |
| Iron, Fe 0.75mg | 7% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 220mg | 6% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 140mg | 9% |
| Zinc, Zn 0.82mg | 7% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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