Death by Chocolate blog hop
I’m so excited to be joining in Sweet Adventure’s Death by Chocolate Blog Hop… We joined in on the first Pavlova Blog Hop (check out our entry here), but I missed out on the second as it was pretty hectic around Christmas time. So I was determined to link up with some deliciousness this time around!
I was racking my brains to think of a good recipe – originally I was thinking of ultra gooey Macadamia & Choc-Chip Brownies, but I had already blogged about them and it needed to be a new post.
Then I came across this bargain – a whole box of (albeit shortdated) Green & Blacks Organic White Chocolate for $6.50…. I know white chocolate isn’t considered ‘proper’ chocolate, but seriously, this stuff is divine!
So I started thinking about white chocolate recipe ideas, and here we have it…
Individual White Chocolate & Raspberry Puddings
1 cup plain flour
1 teaspoons baking powder
1/2 cup raw sugar (I use macro organic raw sugar which is quite fine, if you can’t find a fine raw sugar, use caster sugar)
100g white chocolate, finely chopped
1/2 cup buttermilk
60g butter, melted, cooled
1 cup frozen raspberries
White Chocolate Sauce
1/2 cup caster sugar
2 teaspoons cornflour
1 1/4 cups milk
120g white chocolate, finely chopped
- Preheat oven to 180°C. Grease 5 ramekins and place on a baking tray.
- Sift flour and baking powder into a large bowl. Add sugar and chocolate
- Whisk buttermilk, egg and butter together. Add to flour mixture. Fold to combine.
- If you remember (unlike me) fold in raspberries – otherwise just poke them into the mix once you have spooned the mixture into the ramekins.
- Combine sugar and cornflour in a bowl. Sprinkle over puddings.
- Combine milk and chocolate in a small saucepan. Stir over medium heat until chocolate is melted and mixture is hot.
- Gently pour over the back of a large metal spoon, onto the pudding mix.
- Bake until golden or until a skewer inserted halfway into pudding comes out clean – usually around 30 minutes. Serve immediately if you want a saucy pudding, or leave until cool for a moist, gooey cake. Either way – delish!