Raspberry and White Chocolate Marbled Pudding

Recipe By Michael Weldon

Raspberry Syrup

Pudding Base

250 g butter, extra butter for pudding basin
250g Coles sugar
4 free range eggs
250 g flour, sifted
5 g baking powder, sifted
25 g vanilla bean paste
50 g milk
75 g white chocolate chips (callebaut W2 28% or finest Belgian chocolate preferred)

Raspberry Sauce

Garnish

Special Equipment

In a small pot combine the raspberry syrup ingredients. Place on a medium heat and cook until the berries have softened and broken down. Strain the syrup and cool to room temp.
In a stand mixer cream the butter and sugar until the butter is light and fluffy. Add the eggs into the mixer 1 at a time, making sure each egg is fully mixed in before adding the next.
Turn the mixer down to low, add in the flour and baking powder, mix until evenly combined. Add the vanilla and milk, mix until combined.
Divide the mixture into half. Mix the white chocolate buttons into the one bowl of mixture. Mix the raspberry syrup into the other bowl of pudding batter.
Butter the inside of your pudding basin. Spoon in 1 spoon of white chocolate batter then 1 spoon of raspberry batter, repeat this process until all the basin is full of batter. With s butter knife swirl and mix the two different batters to give the pudding batter a marbled visual. Cover the pudding with baking paper and a piece of foil.
Place the pudding into a steamer pot with the water in it boiling. Cover with a lid and steam for around 2 hours until the pudding is cooked through. Cool the pudding to room temp.
In a pot over a medium heat, combine the raspberry sauce ingredients. Cook until the sugar has melted and the raspberries are soft.
To serve, microwave the pudding and warm the sauce in a small pot. Pour the sauce over the pudding and then pour over cream.