White Chocolate and Raspberry Self Saucing Pudding
Indulge in the ultimate comfort dessert with this White Chocolate and Raspberry Self-Saucing Pudding, a luscious combination of velvety white chocolate, tangy raspberries, and a rich, gooey sauce that forms as it bakes. Perfect for cozy evenings or special occasions, this decadent treat strikes the perfect balance between sweet and tart. The pudding batter is studded with juicy raspberries and creamy white chocolate, then topped with a sprinkle of chocolate chips and an easy brown sugar sauce that magically transforms into a bubbling layer of syrupy goodness in the oven. Ready in under an hour, it’s an effortless dessert served best warm, accompanied by vanilla ice cream or freshly whipped cream for an added touch of indulgence. Perfect for impressing guests or treating yourself, this white chocolate and raspberry pudding is a must-try for fans of classic, self-saucing desserts.
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Recipe Information
Ingredients
- 150 g all-purpose flour
- 100 g granulated sugar
- 2 tsp baking powder
- 0.25 tsp salt
- 100 g white chocolate, chopped
- 150 g fresh or frozen raspberries
- 250 ml milk
- 75 g unsalted butter, melted
- 1 tsp vanilla extract
- 50 g white chocolate chips
- 100 g light brown sugar
- 300 ml boiling water
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 1.5-litre (6-cup) baking dish.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt.
Stir in the chopped white chocolate and raspberries, ensuring they are evenly distributed.
In a separate bowl, combine the milk, melted butter, and vanilla extract, and whisk until smooth.
Gradually pour the wet mixture into the dry ingredients and gently fold together until just combined. Be careful not to overmix.
Pour the batter into the prepared baking dish and spread it out evenly with a spatula.
Sprinkle the white chocolate chips evenly over the top of the batter.
In a small bowl, mix the light brown sugar with 300ml of boiling water until the sugar has dissolved.
Carefully pour the hot sugar-water mixture over the back of a spoon onto the batter to create the sauce layer. Do not stir.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and firm to the touch, but the pudding is still saucy underneath.
Allow the pudding to cool for 5 minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
2883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 1746 mg | 76% | |
| Total Carbohydrate | 441.4 g | 161% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 307.8 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 746 mg | 57% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1431 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
