Raspberry pudding with Tognini’s white chocolate sauce

  • Serves 6


  • 200 g frozen raspberries* 
  • 1/4 cup sugar 
  • 1/2 cup softened unsalted butter 
  • 3/4 cup castor sugar 
  • 2 eggs 
  • 1/2 teaspoon Taylor & College Vanilla bean paste*
  • 1 1/4 cups plain flour 
  • 1 1/2 teaspoons baking powder 
  • 1/2 cup milk
  • Tognini's white chocolate sauce or
  • Jamaican ginger dark chocolate sauce*
*Ingredients available from Togninis Milton.


In preparation for cooking the pudding place a large saucepan 2/3 full of water on to boil. Toss the frozen raspberries with1/4 cup castor sugar and place in a 650-700 ml, well-greased pudding basin. Pudding batter: In a kitchen aid or mix master, beat butter with remaining castor sugar (3/4 cup) until light and fluffy. Beat in eggs, 1 at a time, then add vanilla. Add sifted flour and baking powder to butter mixture alternately with milk till it makes a smooth batter. Spread batter evenly over raspberries, smoothing top. Place a piece of greased baking paper over the top of the basin. Clip lid onto the pudding basin and place basin into boiling water. Simmer basin on medium heat for approx 50 minutes – basin must remain simmering and in water during this process. Remove the basin lid carefully. Remove the pudding from basin by placing a plate over the basin and flipping onto a plate. Serve: With Tognini’s White Chocolate sauce or Jamaican ginger dark chocolate sauce whichever is your personal taste – also good with vanilla ice cream.

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