Gooey Raspberry & White Chocolate Spoon Cake

Prep: 15 mins || Cook: 40-45 mins || Serves: 6


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.