2 cups frozen raspberries
1/3 cup raspberry jam
2 cups self-raising flour
2/3 cup caster sugar
200g butter, melted, cooled
1 cup milk
1 egg, lightly beaten
180g block white chocolate, broken into pieces
Vanilla ice-cream, to serve
Icing sugar, to serve
- Preheat oven to 180C/160C fan-forced. Grease a 5cm-deep, 21cm x 29cm ovenproof dish.
- Place raspberries and jam in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute or until raspberries soften slightly. Using a fork, mash raspberry mixture until pulpy, keeping some raspberries whole.
- Combine flour and sugar in a large bowl. Make a well. Add butter, milk, and egg. Mix well to combine. Fold in white chocolate. Spoon mixture into prepared dish. Level with a spatula. Drizzle with 3/4 of the raspberry mixture.
- Bake for 40 to 45 minutes or until top is golden and firm to touch. Stand for 10 minutes. Drizzle with remaining raspberry mixture. Top with vanilla ice-cream and dust with icing sugar. Serve immediately.