Ingredients
2 cups self-raising flour
¾ cup caster sugar
1½ cups buttermilk
1 egg
50g unsalted butter, melted and cooled
1 cup frozen raspberries
1 cup white choc bits
Method
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Preheat oven to 170C (150C fan forced). Spray the holes of 3 x 12 patty pan (2 tablespoon capacity) with cooking spray or line with paper patty cases. Sift flour and sugar into a large bowl.
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Place buttermilk, egg and melted butter in a jug. Whisk to combine. Pour buttermilk mixture into dry ingredients and fold to combine. Add raspberries and choc bits. Fold in but do not over mix.
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Spoon equal amounts into prepared pans. Bake for 15 min or until cooked through. Leave to cool in pans for 5 min then remove onto a wire rack to cool completely. Dust with icing sugar. Serve with cream and raspberries if desired.