serves
6
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Mark Moriarty: Cook Like a Chef
series • Cooking
PG
series • Cooking
PG
Ingredients
- 180 g soft unsalted butter (plus extra for brushing)
- 180 g caster sugar
- 2 tsp vanilla bean paste or extract
- 1 large egg
- 230 g plain flour
- ½ tsp bicarbonate of soda
- 150 g white chocolate, chopped
- 150 g frozen raspberries
- Vanilla ice-cream, to serve
Instructions
- Preheat oven to 180°C. Lightly brush 2 small overproof pans or round dishes (about 15 cm / 6 inches in diameter) with butter. (Alternatively, you can bake half now and half later – see Note.)
- In a mixer, add the butter, vanilla bean paste and sugar and mix for 2 minutes using a paddle attachment. Next add the egg and incorporate.
- Mix the flour and bicarb soda together and fold this through the mix evenly with a spatula or wooden spoon. Finally, fold through the white chocolate and frozen raspberries and press the dough into your pre-lined pans or dishes.
- Bake for 20 minutes until crispy on top but still a little soft throughout. Serve warm with vanilla ice-cream.
- Serve warm.
Note
If you choose to bake half the dough, the remainder can be frozen to use another time.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Mark Moriarty: Cook Like a Chef
