Name: White chocolate and raspberry puddings
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 90 gram butter, chopped, at room temperature; 1/2 cup caster sugar; 1 teaspoon vanilla extract; 2 eggs; 3/4 cup self-raising flour, sifted; 1/2 cup almond meal; 1/2 cup milk; 150 gram white chocolate, finely chopped, plus extra to serve; thick cream and raspberries, to serve

White chocolate and raspberry puddings

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Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

90 gram butter, chopped, at room temperature

1/2 cup caster sugar

1 teaspoon vanilla extract

2 eggs

3/4 cup self-raising flour, sifted

1/2 cup almond meal

1/2 cup milk

150 gram white chocolate, finely chopped, plus extra to serve

thick cream and raspberries, to serve

Method

1.Preheat oven to moderate, 180°C. Lightly grease 4 holes of a texas muffin pan.

2.In a small bowl, using an electric mixer, cream butter, sugar and extract together until light and fluffy.

3.Add eggs, one at a time, beating well after each addition. Fold in flour, almond meal and milk. Fold chocolate through.

4.Spoon mixture evenly into prepared recesses until 2/3 full.

5.Bake for 20-25 minutes until cooked when tested. Cool in pan for 5 minutes before turning onto a wire rack to cool completely. Serve puddings warm topped with cream, raspberries and a little extra grated chocolate.

Can be made with milk chocolate in place of white.
Note

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