White Chocolate and Raspberry Self-Saucing Pudding

White Chocolate and Raspberry Self-Saucing Pudding


  • 1&1/4 cups of self raising flour
  • 2/3 cups raw sugar
  • 1/2 cup milk
  • 70g melted butter
  • 1 egg
  • 100g white chocolate, whizzed in a food processor so it's in idy bidy pieces
  • 1 punnet of yummy raspberries
  • 1&1/4 cups of plain lemonade
  • 2 teaspoons of vanilla essence


1. Preheat oven to 180C (or 160C for fan forced).

2. Combine flour and sugar in a large bowl BUT reserve 2 tablespoons of the sugar to sprinkle on top before placing in oven.

3. Whisk butter, egg and milk together.


4. Combine and fold in raspberries and whit chocolate. Add to a 2L baking dish (I like to spray mine with oil first).



5. Sprinkle over the reserved sugar.

6. Combine lemonade and vanilla and pour over mixture using the back of a tablespoon.


7. Bake for an hour. Pudding is cooked when skewer comes out clean.

8. Serve with whipped cream, ice cream or custard! Or on it's own. But be sure not to eat it as soon as it comes out of the oven or you might burn your tongue!

I added a drop of red food colouring to make the whipped cream pink.