Dessert

White chocolate and raspberry steamed puddings

White Chocolate and Raspberry Steamed PuddingsRecipes+
4
15M
35M
50M

Ingredients

Method

1.Preheat oven to 180°C/160°C fan-forced. Grease and line base of 4 x 1/2-cup ramekins or ovenproof dishes with baking paper. Combine jam with 1/4 cup boiling water. Divide jam mixture evenly among ramekins. spreading to cover base of each.
2.Using an electric mixer, beat butter. essence and sugar in a small bowl until light and creamy Beat in egg until combined. Fold in half the flour and half the milk until just combined; fold in remaining flour and milk. Fold in chocolate.
3.Spoon mixture into prepared ramekins; level top. Cover ramekins with a pleated piece of baking paper, then foil. Secure with string. Place ramekins in a roasting pan. Add boiling water to pan to reach halfway up sides of ramekins. Cover pan with foil. Bake for 35 minutes or until a skewer inserted at centre comes out clean. Stand for 5 minutes. Turn out onto plates. Serve at once with cream.

You can use any flavour of berry jam you like To prevent water seeping into puddings during cooking, tightly secure foil lids using string. Don’t let overhanging foil touch the water bath. Using a jam of thin consistency will result in a thinner, more runny sauce. Don’t rush! When pouring sauce mixture over pudding before baking, use back of spoon and pour slowly. Don’t disturb surface. Be quick! These puddings are best made just before serving. If they stand too long after baking, the sauce will be absorbed. Any leftovers? Cover, then chill; reheat in microwave on Medium (50%) at 30-second intervals.

Note

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