CRUMBLES & PUDDINGS

SILKY SYRUPS, CUSTARDS AND CREAMS ARE AN ESSENTIAL INDULGENCE, THE FINAL FLOURISH THAT TIES A PERFECT BOW AROUND YOUR PUDDING

RASPBERRY, CUSTARD & BURNT WHITE CHOCOLATE PUDDING

SERVES 4-6

200g good-quality white chocolate, finely chopped
1¼ 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

1½ cups (375ml) pouring cream
2 egg yolks
1 tsp vanilla bean paste
40g caster sugar

Preheat the oven to 140°C. Grease a large baking tray and line with baking paper. Scatter white chocolate evenly over the prepared tray and bake for 6-8 minutes or until the chocolate is melted enough to spread. Using a small palette knife, spread the semi-melted chocolate evenly over the baking tray. Return to the oven and bake, spreading and mixing every 10 minutes, for 45-50 minutes, or until chocolate is smooth, caramelised and golden. Remove from the oven and place on a wire rack to cool completely. Crumble the cooled chocolate into small pieces.

For the custard, place the cream in a small saucepan over medium heat and bring to a simmer. Meanwhile, whisk the egg yolks, vanilla and sugar in a bowl until well combined. Whisk hot cream into the vanilla mixture until combined. Set aside until required.

Increase the oven temperature to 180°C. Grease a 23cm x 4.5cm, 6-cup (1.5L) round baking dish. Combine the flour, sugar and lemon zest in a bowl. Place the milk, butter and egg in a separate large bowl and whisk to combine. Add flour mixture to the milk mixture and stir gently until combined. Fold in 50g crumbled white chocolate and the fresh raspberries.

Pour custard into the prepared dish. Carefully spoon pudding batter into the centre of the prepared dish. Using a small palette knife,