Blueberry-White Chocolate Puddings Recipe

Preheat oven to 350F (180C).

Toss blueberries with 1/4 cup (50 mL) of the chocolate and lemon peel. Reserve.

Stir flour with baking powder and salt. Reserve. 

In large bowl, beat butter until creamy and smooth. Add sugar and beat until fluffy. Add eggs, beating, one at a time. Stir in vanilla. Add flour mixture and milk alternately in two additions each to the butter mixture, beating well in between each addition. Fold in blueberry mixture.

Spoon batter into prepared ramekins. Place in a baking or roasting pan and pour in enough boiling water to come halfway up sides of ramekins.

Cover with foil and make a few vent holes. Bake for 35 to 40 minutes or until a tester inserted in centre comes out clean. Cool for 10 to 15 minutes (in a small saucepan or microwaveable dish).

Combine remaining white chocolate with whipping cream. Bring to a boil and stir until smooth. Run a knife around the edge of each pudding and turn out onto a serving dish. Drizzle with white chocolate sauce.

Makes 8 servings.

Tip: For flawless removal from ramekins, line bottom of each ramekin with a small piece of waxed or parchment paper.