Method

• 1.
  Preheat oven to 140°C/120°C fan-forced. Grease a large baking tray and line with baking paper. Scatter white chocolate evenly over prepared tray and bake for 6-8 minute, until chocolate is melted enough to spread. Using a small offset spatula, spread semi-melted chocolate evenly over baking tray. Return to oven and bake, spreading and mixing every 10 minutes, for 45-50 minutes, until smooth, caramelised and golden. Remove from oven and place on a wire rack to cool completely. Crumble cooled chocolate into small pieces.
• 2.
  For the custard, place cream in a small saucepan over medium heat and bring to a simmer. Meanwhile, whisk egg yolks, vanilla and sugar in a bowl until well combined. Whisk hot cream into vanilla mixture until combined. Set aside until required.
• 3.
  Increase oven to 180°C/160°C fan-forced. Grease a 23cm x 4.5cm, 6-cup (1.5L) round baking dish. Combine flour, sugar and lemon zest in a bowl. Place milk, butter and egg in a large bowl and whisk to combine. Add flour mixture to milk mixture and stir gently until combined. Fold in 50g crumbled white chocolate and the fresh raspberries.

• 4.
  Pour custard into prepared dish. Carefully spoon pudding batter into the centre of prepared dish. Using a small offset spatula, spread batter evenly (the custard will rise over the batter as you spread it).
• 5.
  Place baking dish in a deep roasting pan and add enough boiling water to come three-quarters up sides of baking dish. Bake for 40-45 minute, until a skewer inserted in pudding comes out clean. Remove dish from oven and stand on a wire rack for 5 minutes.
• 6.
  Scatter the macadamias, freeze-dried raspberries and remaining crumbled white chocolate over the pudding to serve.