Ingredients
- 180g soft unsalted butter (plus extra for brushing)
- 1tbs vanilla bean paste
- 180g caster sugar
- 1 large egg
- 230g plain flour
- 1⁄2tsp bicarbonate of soda
- 120g white chocolate, chopped
- 120g frozen raspberries vanilla ice cream, to serve
- Preheat your oven to 180 degrees. Lightly brush a small pan or round dish (about 15cm in diameter) with butter.
- Add the butter, vanilla bean paste and sugar to the bowl of a stand mixer, and mix for two minutes using the paddle attachment. If you don’t have a stand mixer you can use a hand-held mixer or a rubber spatula. Add the egg and mix to incorporate.
- Mix the flour and bicarbonate of soda together, then fold this through the mix evenly. Finally, fold through the white chocolate and frozen raspberries, then spoon the dough into the greased pan or dish.
- Bake for 20 minutes until crispy on top and soft throughout. Serve warm with vanilla ice cream.
