Steamed white chocolate pud with toffee sauce

Photographer: Adam
Serves 4-6

This is my hot version of white chocolate mousse and brandy snap baskets. Ok so it’s not a mousse but it is white chocolate with raspberries strewn through it. And instead of being crunchy the toffee is liquid and gooey. I like to think of it as a play on textures but a carry over of flavours.

I’m not sure how well a mousse would directly translate to being hot anyway. I mean it wouldn’t hold its texture and structure would it? Maybe the closest thing would actually be a soufflé, but I guess I have taken the easy route. Besides who can resist a steamed pudding slathered in toffee sauce?

INGREDIENTS

Pudding
2/3 cup soft brown sugar
110g butter
2 eggs
2 tsp vanilla extract
1 1/3 cup self-raising flour
½ cup of milk
1 cup of frozen raspberries
100g white chocolate, roughly chopped

Sauce
1 cup brown sugar
½ cup of butter
¼ cup of milk

METHOD

Pudding
1. Pre-heat your oven on bake to 160°C.
2. Grease a large (~850ml) pudding basin or bowl and line the base with a circle of baking parchment.
3. Cream the butter and sugar, then beat in the eggs and vanilla extract. Fold in the flour and then add in enough milk to make the mixture of dropping consistency. Stir in the raspberries and white chocolate.
4. Pour the mixture into the pre-prepared pudding basin or bowl. Place into a dish with water up to ¾ of the side of bowl, cover with tin foil and place in oven for 2 hours.

Sauce
1. Place all of the ingredients into a saucepan. Melt slowly, once all of the butter is melted and the sugar dissolved, bring to the boil.
2. Let the mixture boil for 3 minutes, then remove from heat and allow to cool a little, this allows the sauce to thicken slightly.
3. Pour sauce over the pudding when ready, serve and enjoy.

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