Summary

Ingredients

• 1 packet custard powder, vanilla
• 260 g flour
• 2 ½ teaspoons baking powder
• 0.5 teaspoon ½ baking soda
• 2 egg (s)
• 130 g suar
• 250 g buttermilk
• 80 ml oil, neutral
• 250 g raspberries, fresh or frozen
• 100 g couverture, or chocolate, white

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Instructions

1. Pick fresh raspberries, wash and pat dry well. Let frozen raspberries thaw so they don`t get mushy. Pour off any excess juice.
2. Preheat the oven to 180 ° (convection 160 °).
3. Mix the flour with the custard powder, baking powder and baking soda. In a second bowl, beat the eggs with sugar until frothy, then stir in the oil and buttermilk. Add the floury ingredients to the liquid ingredients and stir in with a whisk. Then carefully fold in the chopped couverture and raspberries. Fill the dough into 12 molds and bake immediately for 20-30 minutes.