Ingredients
1 cup plain flour
2 teaspoons baking powder
1/2 cup caster sugar
80g white chocolate, finely chopped
1 teaspoon vanilla extract
1/2 cup milk
1 egg
60g butter, melted, cooled
1 cup frozen raspberries
pure icing sugar, to serve
Sauce
1/2 cup caster sugar
2 teaspoons cornflour
1 1/4 cups milk
100g white chocolate, finely chopped
Method
Step 1 : Preheat oven to 180°C. Grease a 5-cup capacity, 6cm-deep, 20cm (base) ovenproof dish and place on a baking tray lined with baking paper.
Step 2 : Sift flour and baking powder into a large bowl. Add sugar and chocolate. Whisk vanilla, milk, egg and butter together in a jug. Add to flour mixture. Gently stir to combine. Fold in raspberries. Spoon mixture into prepared dish. Smooth surface.
Step 3 : Make sauce: Combine sugar and cornflour in a bowl. Sprinkle over puddings. Combine milk and chocolate in a small saucepan. Stir over medium heat until mixture is hot. Pour over the back of a large metal spoon, over pudding.
Step 4 : Bake for 45 to 50 minutes or until a skewer inserted halfway into pudding comes out clean. Dust with icing sugar.Serve immediately.
