White chocolate & raspberry self-saucing pudding

Step 1

Preheat oven to 180°C. Sift the flour into a large bowl. Reserve 2 tablespoons of caster sugar. Stir the remaining caster sugar into the flour. Whisk the milk, butter and egg in a jug until combined. Add to the flour mixture. Stir until combined.

Step 2

Fold in chocolate and raspberries. Spoon the mixture into a 2L (8-cup) capacity baking dish. Smooth the surface. Sprinkle over the reserved sugar.

Step 3

Combine lemonade and vanilla in a jug. Pour mixture over the back of a spoon onto pudding mixture. Bake for 50-55 minutes or until a skewer inserted halfway into the centre comes out clean. Set aside for 10 minutes to cool slightly. Dust with icing sugar. Serve with cream or ice-cream.