Ingredients - sauce
1/2c water
1/2c caster sugar
400g berries
2tsp lemon juice, optional
Ingredients - pudding
125g softened unsalted butter
60g caster sugar
1tsp vanilla extract
2 eggs, separated
100g white chocolate, finely grated
75g plain flour
1tbsp full cream milk
Preparation
1. For the berry sauce, place water, sugar, berries and lemon juice in a pot on medium heat. Stir until sugar dissolves then allow to boil for 1 minute. Remove from heat and set aside for 5 minutes to allow it to cool. Pour sauce mixture through sieve and push through with a wooden spoon. Discard the pulp and pour sauce into bottom of greased ramekins.
2. Cream the soft butter, vanilla and sugar until soft and fluffy. Then add yolk one at a time, mixing well in between.
3. Carefully fold in grated chocolate and sifted flour with the milk until partially combined.
4. Beat egg whites in a separate bowl on low speed until soft peaks form. Then beat on high speed until firm peaks form.
5. Fold in half of egg whites into batter until mixture has loosen up, then partially fold in remaining egg whites.
6. Spoon the mixture into the ramekins, taking care not to dislodge the berry sauce.
7. Place a large sheet of baking paper on a large pan and place ramekins inside, then fill with water until halfway up the ramekins. Cover pan and place on high heat until boiling, then reduce heat to simmer for 15-20 minutes until pudding is firm.
8. Remove ramekins from pan and serve immediately with ice cream.
Tips
Top the pudding with berries for a spectacular presentation.
Use moulds instead of ramekins. To serve, run a warm wet knife along the sides of the mould to loosen pudding and tip upside down onto a plate.
