White Chocolate And Raspberry Self-Saucing Pudding - cooking recipe

Ingredients

1 cup plain flour
2 teaspoons baking powder
1/2 cup caster sugar
80 g white chocolate, finely chopped
1 teaspoon vanilla extract
1/2 cup milk
1 egg
60 g butter, melted, cooled
1 cup frozen raspberries
icing sugar, to serve
Sauce
1/2 cup caster sugar
2 teaspoons cornflour
1 1/4 cups milk
100 g white chocolate, finely chopped

Preparation

Preheat oven to 180\u00b0C
Grease a 5-cup capacity, 6cm deep, 20cm ovenproof dish and place on a baking tray lined with baking paper.
Sift flour and baking powder into a large bowl and add sugar and chocolate.
Whisk vanilla, milk, egg and butter together in a jug.
Add to flour mixture and gently stir to combine.
Fold in raspberries and then spoon mixture into prepared dish, smooth surface.
Make sauce:
Combine sugar and cornflour in a bowl and sprinkle mixture over pudding.
Combine milk and chocolate in a small saucepan and stir over medium heat until mixture is hot.
Pour the mixture over the back of a large metal spoon, over pudding.
Bake for 45 to 50 minutes or until a skewer inserted halfway into pudding comes out clean.
Dust with icing sugar and serve immediately.