Vanilla and raspberry self-saucing puddings

1 Preheat oven to 160°C. Lightly spray four 1-cup capacity ovenproof dishes with oil. Place on a baking tray.

2 Place 1 cup frozen raspberries and 2 teaspoons water in a saucepan over medium heat and cook, stirring, for 3–4 minutes or until softened. Remove pan from heat. Using the back of a spoon, mash until thick and pulpy. Set aside for 10 minutes.

3 Meanwhile, sift flour into a mixing bowl. Add sugar, mixing to combine. Make a well in centre. Place spread, milk, egg and vanilla in a small bowl, whisking to combine. Pour wet mixture into dry mixture, stirring to combine.

4 Place remaining frozen raspberries and cornflour in another bowl, tossing to coat. Divide coated berries among prepared dishes. Top with vanilla pudding mixture, then half the fresh raspberries. Bake for 25–30 minutes or until firm to touch.

5 Serve puddings topped with vanilla ice-cream, pistachios and remaining fresh raspberries.