Blueberry & White Chocolate Pudding

Blueberry & White Chocolate Pudding
Recipe type: Desserts
  • 1 cup self-raising flour
  • ½ cup caster sugar
  • 100g Sweet William white chocolate, chopped into small pieces
  • ½ cup + 2 tbs soy milk
  • 1 tsp vanilla extract
  • 60g non-dairy butter, melted, slightly cooled
  • 125g punnet of blueberries
  • ½ cup caster sugar
  • 2 tsp cornflour
  • 100g Sweet William white chocolate, broken into pieces
  • 1¼ cup soy milk
  1. Preheat your oven to 180°C & grease a 22cm round baking dish with high sides
  2. Place the self-raising flour, caster sugar and chopped up white chocolate into a large mixing bowl
  3. Whisk the milk, vanilla extract and cooled, melted non-dairy butter, then add to the bowl with the dry ingredients. Mix until just combined.
  4. Add the blueberries and gently fold them through the pudding mixture. Transfer the mixture to your prepared baking dish.
  5. To make the sauce, place the caster sugar and cornflour into a bowl and stir to combine.
  6. Place the white chocolate squares and milk into a small saucepan. Cook, stirring, over a low heat until the chocolate has melted. Add to the dry ingredients and whisk to combine.
  7. Gently pour the sauce over the top of the pudding
  8. Bake for 45-50 minutes or until the top of the pudding is golden. Once the pudding has cooked, stand for 5 minutes before serving.


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