White chocolate & raspberry self-saucing pudding
Indulge in this delectable White Chocolate & Raspberry Self-Saucing Pudding, featuring a rich, gooey white chocolate center, burst of tangy raspberries, and a light, fluffy cake. Perfect for a cozy dessert, this easy-to-make recipe combines simple ingredients like self-raising flour, sugar, milk, butter, egg, vanilla extract, lemonade, and fresh raspberries for an unforgettable sweet treat.
Cook time 55 min
Prep time 15 min
Ingredients:
1/4 cup self-raising flour2/3 cup sugar
1/2 cup milk (1% fat)
1/3 cup butter
1 egg
1/2 cup white chocolate
1 cup raspberries
1.50 cups lemonade
2 tsp vanilla extract
White chocolate & raspberry self-saucing pudding is a delightful and indulgent dessert that combines the rich creaminess of white chocolate with the tartness of raspberries. This dessert is perfect for any occasion, whether it's a cozy family dinner or a special celebration. The self-saucing nature of this pudding creates a luscious sauce at the bottom, making each spoonful a heavenly experience. Follow this simple recipe to create a dessert that will impress your guests and satisfy your sweet cravings.
Instructions:
Preheat your oven to 180°C (350°F). Grease a baking dish lightly with butter or non-stick cooking spray to prevent sticking.
- In a medium-sized saucepan, melt the butter over low heat.
- Once melted, remove the saucepan from the heat and let it cool slightly.
- Add the milk, egg, and vanilla extract to the melted butter, and whisk until well combined.
- In a separate mixing bowl, combine the self-raising flour and sugar. Stir well to ensure they're evenly mixed.
- Create a well in the center of the dry ingredients and pour in the wet mixture.
- Stir gently until you have a smooth batter.
- Fold in the chopped white chocolate and fresh raspberries gently into the batter. Be careful not to break the raspberries too much; you want to keep them whole as much as possible.
- Pour the batter into the prepared baking dish and spread it out evenly.
- Carefully pour the lemonade over the batter. Do not stir it in. It may seem odd, but this will create the delicious sauce as it bakes.
- Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the pudding to cool for a few minutes before serving. The lemonade will have settled to the bottom and created a luscious sauce.
- Serve warm, scooping portions to include both the cake and the sauce. This pudding pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips:
- Ensure the butter is fully melted before mixing it with the other ingredients to achieve a smooth batter.
- Use fresh raspberries if possible, as they provide a better texture and flavor compared to frozen ones.
- When combining the batter and raspberries, fold them gently to prevent the raspberries from breaking apart and coloring the batter too much.
- Pour the lemonade over the batter carefully. It's important to pour it over the back of a spoon to avoid disturbing the batter and ensure the sauce forms correctly.
- For a more intense flavor, you can add a bit more white chocolate or use a high-quality white chocolate brand.
- Let the pudding cool for a few minutes before serving to allow the sauce to thicken slightly.
Your white chocolate & raspberry self-saucing pudding is now ready to be enjoyed! The combination of the velvety white chocolate, fresh raspberries, and the delightful sauce at the bottom creates a perfect balance of flavors and textures. Serve it warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream, for an extra touch of decadence. This dessert is sure to become a favorite in your home. Enjoy every delicious bite!
Nutrition per serving
6 ServingsCalories 350kcal
Protein 3.99g
Carbohydrates 45g
Fiber 1.85g
Sugar 40g
Fat 18g
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