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1 White Chocolate & Blueberry Self Saucing Pudding

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White Chocolate & Blueberry Self Saucing Pudding

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Ingredients

5 portion(s)

Pudding

  • 60 grams unsalted butter
  • 80 grams raw sugar
  • 120 grams Milk, I use skinny so what ever works
  • 1 egg
  • 110 grams Self Raising Flour
  • 50 grams white chocolate
  • 100 grams blue berries, I used frozen but if you have access to fresh even better!
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder, I always include but its personal preference

Sauce

  • 300 grams Boiling water
  • 50 grams white chocolate
  • 80 grams raw sugar, can reduce slightly if you like
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Recipe's preparation

    Making the Pudding

  1. Pre-heat your oven to 180 degrees

    Mill all the white chocolate together for 10 seconds on speed 9, once done put it aside.

    Add butter and suger into mixing jug and mix together for 10 seconds on speed 4

    Add egg and mix for 5 seconds on speed 4

    Add remaining ingrediants (milk/ self raising flour/ 50g white chocolate/ baking powder and vanilla extract) mix on speed 4 for 10 seconds scrape down with spatula and if required mix again for a further 10 seconds on speed 4

    Pour pudding mixture into baking dish (I use a loaf tin as it's the perfect size for this recipe) 

    Place the blueberries on top of the pudding mixture.

  2. Making the sauce

    Boil the kettle while the pudding mixture is being worked on, once the batter is out of the mixing jug pour in the boiling water, remaining white chocolate and sugar. Mix together for 1 minute on speed 1

    Pour over pudding mixture (I pour mine over the back of the spoon)

    Place in the oven and bake for 30-35 minutes

    Serve with vanilla ice-cream or cream if you like... THIS IS a really yummy pudding and has been a huge hit at my place!

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Tip

The sauce may seem like too much when you pour it over but trust me it's the right amount... you want your pudding to be self saucing so stick with the 300grams

The blue berry factor does make the sauce blue and dark in colour but the taste is still great.

You can mix this recipe up and add mixed berries 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • This desert can be kept in

    Submitted by Ashyvan on 13. August 2014 - 08:54.

    This desert can be kept in the fridge for a couple of days after cooking. If your sugar hasnt dissolved I'd just mix it for a bit longer and maybe put the temp in the thermo onto 100 to ensure the sugar dissolves.

    I also made this ahead of company arriving and then popped it in the oven to cook while everyone was eating their mains... It's very sweet but delicous all the same. Thanks for your feed back!

    Ashley Van Niekerk - Thermomix Representative Mildura VIC 3500

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  • Very Sweet, the raw sugar

    Submitted by littleladyfingers on 4. August 2014 - 22:47.

    Love Very Sweet, the raw sugar didnt want to dissolve for me within the 1min of mixing for the 'self sauce' part. All seemed to cook ok, Just wondering if you can freeze this, or keep for tomorrow night. Seems a waste when its just me and husband eating it for one night. Also - has anyone tried to make this ahead of company arriving?  Party

    -LittleLadyFingers

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