Simple white chocolate, peach and raspberry pudding

Preheat oven to 180°C. Grease a 5-cup capacity baking dish with melted butter. Put flour, baking powder, ½ of the sugar and ½ of the white chocolate in a large bowl and mix well to combine. Make a well in centre and add egg, vanilla bean paste, ²⁄³ cup of the milk and extra butter. Stir thoroughly until smooth.

Stir in peaches, then spoon batter into prepared baking dish. Scatter with raspberries.

Combine remaining sugar and milk in a small saucepan and bring to a simmer over a medium heat. Remove from heat and whisk in cornflour and remaining chocolate. When smooth, pour over the back of a large spoon over batter. Bake for 35 minutes or until cooked when tested with a skewer. Garnish with extra chocolate and extra raspberries. Serve immediately with a scoop of ice-cream on the side.