White Chocolate And Raspberry Baked Puddings - cooking recipe

Ingredients

1/3 cup raspberry jam, mixed with 1/4 cup boiling water
3 1/2 tbsp butter, softened
1/2 tsp vanilla extract
1/4 cup granulated sugar
1 None egg
1 cup self-rising flour, sifted
2 tbsp milk
2 oz white chocolate chips
None None whipped cream, to serve

Preparation

Preheat oven to 350\u00b0F. Grease and line 4 - 8.5 oz ramekins with parchment paper. Distribute jam evenly between ramekins.
Cream butter, vanilla and sugar until light and creamy. Beat in egg until combined. Fold in flour, alternating with milk, until just combined. Fold in chocolate chips. Transfer to prepared ramekins and cover with parchment paper lids then foil.
Transfer ramekins to a roasting pan and add enough boiling water to reach halfway up sides of ramekins. Cover with foil and bake for 35 mins, or until a skewer inserted in the center comes out clean. Let cool for 5 mins then turn out onto serving plates. Serve immediately with whipped cream.