White Chocolate and Raspberry Pudding

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

Print Recipe Pin Recipe

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

1. 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.
2. 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.
3. Without washing the bowl, place the butter into your Thermomix bowl and cook for 2 minutes, 60 degrees, speed 2 to melt.
4. 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.
5. Add the frozen raspberries and gently fold them through using your spatula.  Transfer the mixture to your prepared baking dish.
6. 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.
7. Add the corn flour to your Thermomix bowl and mix on speed 6 for 4 seconds to mix it through.
8. Add the caster sugar and mix for 10 seconds, speed 4 to combine.
9. 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.
10. 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.