Proof is in the pudding
THOROUGHLY DECADENT AND GOOEY, THESE PUDDINGS ARE A CHEAT-DAY DREAM SERVES 4. PREP 1 HR. COOK 45 MINS
BURNT WHITE CHOCOLATE PUDDING INGREDIENTS METHOD
• 200g good-quality white chocolate, finely chopped
• 1 ¼ cups (185g) self-raising flour, sifted
• ⅔ cup (150g) caster sugar
• Finely grated zest of 1 lemon
• 195ml milk
• 70g unsalted butter, melted
• 1 egg
• 125g fresh raspberries
• 60g roasted macadamias, roughly chopped
• Freeze-dried raspberries, to serve
CUSTARD
• 1 ½ cups (375ml) pouring cream
• 2 egg yolks
• 1 tsp vanilla bean paste
• 40g caster sugar 1 Preheat oven to 140C. Grease a large baking tray and line with baking paper. Scatter white chocolate evenly over prepared tray and bake for 6-8 minutes or until chocolate is melted enough to spread. Using a small palette knife, spread semi-melted chocolate evenly over baking tray. Return to oven and bake, spreading and mixing every 10 minutes, for 45-50 minutes, or until smooth, caramelised and golden. Place on a wire rack to cool completely. Crumble cooled chocolate into small pieces.
2 For the custard, place cream in a small saucepan over medium heat and bring to a simmer. Meanwhile, whisk egg yolks, vanilla and sugar in a bowl until well combined. Whisk hot cream into vanilla mixture until combined. Set aside until required.
3 Increase oven to 180C. Grease a 6-cup (1.5L) 23cm x 4.5cm round baking dish. Combine flour, sugar and lemon zest in a bowl. Place milk, butter and egg in a large bowl and whisk to combine. Add flour mixture to milk mixture and stir gently until combined. Fold in 50g crumbled white chocolate and the fresh raspberries.
4 Pour custard into prepared dish. Carefully spoon pudding batter into the centre of prepared dish. Using a small palette knife, spread batter evenly (the custard will rise over the batter as you spread it).
5 Place baking dish in a deep roasting pan and add enough boiling water to come three-quarters up sides of baking dish. Bake for 40-45 minutes or until a skewer inserted in pudding comes out clean. Remove from oven and stand on a wire rack for 5 minutes. Scatter the macadamias, freeze-dried raspberries and remaining crumbled white chocolate over the pudding to serve.