2 cups self-raising flour
¾ cup caster sugar
1½ cups buttermilk
50g unsalted butter, melted and cooled
1 cup frozen raspberries
1 cup white choc bits
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.
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.
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.