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Simple family recipe: Annabel Karmel's berry and white chocolate pudding

We share three exclusive family recipes from Annabel Karmel’s brand new Busy Mum’s Cookbook - out now

Posted: 15 February 2016
by Catherine Hudson

Berry and white chocolate pudding


Makes 6–8 portions


125 g (4½ oz) unsalted butter

250 g (9 oz) digestive biscuits

275 g (10 oz) full-fat cream cheese

300 ml (½ pint) double cream

100 g (4 oz) white chocolate

2 tbsp maple syrup

1 tsp vanilla extract

300 g (11 oz) fresh blueberries

300 g (11 oz) fresh raspberries

runny honey, for drizzling

STEP ONE Start by making the biscuit base. Melt the butter in a saucepan then remove from the heat. Put the biscuits in a plastic food bag, seal the bag, then crush them to fine crumbs with a rolling pin. Transfer the biscuit crumbs to the pan with the melted butter and mix thoroughly. Press the buttery crumbs into the base and slightly up the sides of a 25 cm (10 in) fluted, loose-bottom tart tin. Chill in the fridge for 30 minutes, until firm.

STEP TWO Melt half the white chocolate in a heatproof bowl over a pan of gently simmering water (don’t allow the base of the bowl to touch the water), then set aside.

STEP THREE Place the cream cheese and double cream in a bowl. Beat with an electric whisk or by hand until the mixture forms thick, soft peaks, then add the melted white chocolate, maple syrup and vanilla extract. Stir until smooth.

STEP FOUR Remove the biscuit base from the fridge and spoon the cream cheese mixture onto the base. Smooth the surface, arrange the blueberries and raspberries on top, then decorate the tart with white chocolate shavings (using the remaining white chocolate) and drizzle with honey.

Annabel Karmel’s Busy Mum’s Cookbook, is out now (Ebury Press, £20)


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