Raspberry and white chocolate waffle pudding
Ingredients
- butter, for greasing
- 300/10½dz packet waffles, cut into 2.5cm/1in squares
- 300/10½dz raspberries
- 150/½dz white chocolate, cut into 0.5cm/¼in cubes
- 500ml/18fl oz crème fraîche or soured cream
- 55g/2oz caster sugar
- 1 tbsp plain flour
- ½ tsp vanilla extract
- 3 free-range eggs, beaten
- 2 tbsp icing sugar
Method
Preheat the oven to 200C/400F/Gas 6. Grease a baking dish with butter.
Place half the waffle pieces into the baking dish and sprinkle over half the raspberries and half the chocolate. Lay over the remaining waffles and scatter over the rest of the raspberries and chocolate.
Mix the caster sugar, flour, crème fraîche and vanilla extract together in a bowl then whisk in the beaten eggs. Pour the mixture into the baking dish and bake in the oven for 25-30 minutes.
Leave to cool then sprinkle with icing sugar and serve with vanilla ice cream or cream.
