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Published: · Modified: by Lauren Matheson ·
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This White Chocolate and Raspberry Pudding recipe is the perfect way to finish any meal – and it can also be made using a Thermomix too.
White Chocolate and Raspberries are one two ingredients which go perfectly together no matter what they are in (just try this White Chocolate and Raspberry Cheesecake Slice!) so you know this easy self saucing White Chocolate and Raspberry Pudding is just going to be amazing! I’ve made this pudding a few times now (using both fresh and frozen raspberries) and it’s always devoured by my husband and the boys way too quickly!
Although I normally associate puddings with being a winter dessert, this White Chocolate and Raspberry Pudding is light enough to be enjoyed all year round, especially when you serve it with a scoop or two of vanilla ice-cream or cream! Because I’m a bit tight when it comes to doing the groceries, I normally use frozen raspberries for this recipe and to help stop them from all sinking to the bottom of the baking dish, I sprinkle a little flour over them first which helps them to ‘stay’ within the pudding mixture while baking. You can also use fresh raspberries if you prefer (and why wouldn’t you if they are in season) and I have a sneaky suspicion that blueberries would also work beautifully with this recipe too.
As this is a self saucing pudding, please don’t be alarmed when there is a HUGE amount of liquid on top of your pudding, it works out in the end I promise! To help make life a bit easier, I like to pop my pudding onto a baking tray BEFORE adding the sauce (as they will almost reach the top of your pudding dish) as this makes it so much easier to transfer the pudding minus any major spills into the oven.
White Chocolate and Raspberry Pudding
This simple self-saucing White Chocolate and Raspberry Pudding is a light and delicious dessert which will have you going back for more! Thermomix instructions also included.
4.55 from 22 votes
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Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Calories 0 kcal
Ingredients
- 1 cup 150g self-raising flour
- ½ cup 110g caster sugar
- 100 g white chocolate - chopped into small pieces
- 1 teaspoon vanilla extract
- 1 egg
- ½ cup 130g milk
- 60 g butter
- 1 ¼ cups frozen raspberries
- Sauce
- 2 teaspoon cornflour
- ½ cup 110g caster sugar
- 100 g white chocolate - broken into squares
- 1 ¼ cup milk
Instructions
Preheat your oven to 180 degrees and lightly grease a 22cm round baking dish. Make sure your baking dish has sides at least 6 cm high.
Place the self raising flour, caster sugar and finely chopped white chocolate into a large bowl.
In a jug, whisk together the egg, milk, vanilla extract and melted butter (which has been slightly cooled) and add to the bowl with the dry ingredients. Mix until just combined.
Add the frozen raspberries and gently fold them through the pudding mixture. Transfer the mixture to your prepared baking dish.
To make the sauce, place the caster sugar and cornflour into a bowl and stir to combine.
Break the white chocolate into squares and place it along with the milk into a small saucepan and cook over a low heat until the chocolate has melted and the ingredients have combined. Add the melted chocolate mixture to the bowl with the dry ingredients and whisk to combine.
Gently pour the sauce over the top of the pudding, it’s a good idea to pour the sauce over the back of a spoon to help prevent it from ‘making holes’ in the pudding mixture.
Place the pudding into the oven to bake for 45 - 50 minutes or until it’s golden on top. Once the pudding has cooked, allow it to cool for 5 minutes before serving.
Notes
Place your pudding onto an oven tray to help you move it in and out of the oven easily.
To help stop the raspberries sinking to the bottom of your pudding, you can lightly coat them in flour first (you can use either plain or self-raising).
Nutrition
Serving: 0gCalories: 0kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Thermomix Self-Saucing White Chocolate and Raspberry Pudding Recipe
- Preheat your oven to 180 degrees and lightly grease a 22cm round baking dish. Make sure your baking dish has sides at least 6 cm high.
- Break the white chocolate into squares and place into your Thermomix bowl. Blitz for 3 seconds, speed 5 to break into small chunks. Transfer to a separate bowl and set aside until needed.
- Without washing the bowl, place the butter into your Thermomix bowl and cook for 2 minutes, 60 degrees, speed 2 to melt.
- Add the self raising flour, caster sugar, egg, milk, vanilla extract and finely chopped white chocolate you prepared earlier into your Thermoimx bowl. Mix for 10 seconds, speed 4, REVERSE to combine.
- Add the frozen raspberries and gently fold them through using your spatula. Transfer the mixture to your prepared baking dish.
- To make the sauce, break the white chocolate into squares and place it along with the milk into a clean Thermomix bowl. Cook for 2 minutes, 70 degrees, speed 2 to melt the chocolate.
- Add the corn flour to your Thermomix bowl and mix on speed 6 for 4 seconds to mix it through.
- Add the caster sugar and mix for 10 seconds, speed 4 to combine.
- Gently pour the sauce over the top of the pudding, it’s a good idea to pour the sauce over the back of a spoon to help prevent it from ‘making holes’ in the pudding mixture.
- Place the pudding into the oven to bake for 45 – 50 minutes or until it’s golden on top. Once the pudding has cooked, allow it to cool for 5 minutes before serving.
For more simple pudding recipes, check out this pudding recipe collection.
You can also find more great simple dessert recipes in our Cakes and Cheesecakes eBook – also available in a Thermomix version too.
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Reader Interactions
Comments
Clare
Absolute BEST! I made a booboo and ended up with more white choc than it states but it was blinkin amazing thank youReply
Reet Petite
Thank you for a lovely recipe, and thank you for giving weight measurements as well as volume. I really prefer using weight measurements when baking as it makes things so much easier for me.Reply
Ronald Rodrigues
This is delicious. Since mangoes are in Season with what can I combine it with. Will it taste good with white chocolate or any other suggestion?
I am Priscilla, Ronald’s wifeReply
Lauren Matheson
Hi Priscilla, I think Mango and White Chocolate would taste great! I’d love to hear how you go xx
Reply
Hayley
This is beautiful! Very sweet but still deliciously light and tasty. Thankyou for sharing a lovely recipe.Reply
Roslyn
Can you substitute frozen for fresh raspberries?
Has anyone tried it with other fresh berries?
Reply
Lauren Matheson
Hi Roslyn, you can use either frozen or fresh berries and I’ve also made it with strawberries too x
Reply
Claudia
Hi – can this be made a day in advance or only when to serve immediately please?
Looks delicious- thank you.Reply
Lauren Matheson
Hi Claudia, This one really is best to eat as soon as it’s made I’m afraid x
Reply
Louise
It looks really nice and I like raspberries with white chocolate sauce and covered all over the pie.
Yum yumReply
Ines Henderson
Easy and so delicious.
Reply
Lauren Matheson
Thank you Ines 🙂
Reply
Cateraars Den Haag
WoW! This looks amazing!Yum
Reply
Bec Senyard
OMG this looks and sounds amazing!!! I’m drooling looking at the photos!
Reply
Lauren Matheson
Haha, thanks so much!
Reply
4.55 from 22 votes (19 ratings without comment)