Disclaimer: This recipe isn’t exactly nutrient dense, but it’s good for your taste buds and your soul. It’s sticky, fruity, chocolatey…. everything a pudding should be. Enjoy!
Sticky White Chocolate & Raspberry Cake
Ingredients (makes a nice big cake, enough for 10 servings)
250g unsalted butter
150g white chocolate (I used Waitrose own brand, its delicious)
1tsp good quality vanilla essence
300g caster sugar
250g self-raising flour
1tsp baking powder
2 large eggs
1 punnet fresh raspberries
Preheat your oven to 160 degrees (celcius)
Melt the butter, chocolate, milk, vanilla & sugar in a pan over a medium heat and carefully stir until smooth.
Sift the flour & baking powder into a large bowl, then pour in the wet mixture and give everything a good stir up, with a whisk.
Beat the eggs in a mug, jug or something separate….
Chuck those in too….give it a stir….
Plop in the raspberries and stir it all up….
Line and grease a 23-inch(ish) cake tin. My tin pops open at the sides for easy access to my yummy creation, so I just greased the sides. If your tin is seamless, consider lining the tin sides with baking paper too! You can use butter, lard, oi, margarine etc…anything greasy for greasing.
Cover the cake lightly with tinfoil so your pudding bakes golden & delicious, rather than with the less desirable charcoal quality.
Pop her on the middle shelf of your oven and bake for around 1 hour and 15 minutes (good things come to those who wait). Check her after 1 hour, the cake should be gooey in the middle but not runny throughout. Remember, she will continue baking a little with the residual heat after you take her out of the oven!
Best served warm!
Round up your Mum and the dogs to help you with decorating your cake with a sprinkling of icing sugar. Serve big slices with your choice of cream, ice-cream, clotted cream, creme fraiche or all of the above.
Then, do yoga, but maybe tomorrow 🙂