Ingredients for Chocolate Raspberry Waffle Pudding
- 6-8 waffles (approximately 2 cups cubed)
- 4 large eggs
- 100g caster sugar
- Vanilla Extract
- 300ml double cream
- Frozen Raspberries
- Milk Chocolate
- Icing sugar, for dusting
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How to Make Chocolate Raspberry Waffle Pudding
- Preheat oven to 170°C (325°F).
- Lightly grease an 8-cup capacity ovenproof pudding dish.
- Cut 6-8 waffles into 3cm cubes (approximately 2 cups cubed waffles).
- In a large bowl, using an electric mixer, beat 4 large eggs, 100g caster sugar, and 1 teaspoon vanilla extract for 3 minutes, until pale and thick.
- Add 300ml double cream and beat until just combined. Do not overmix.
- Arrange 1/3 of the waffle cubes in the prepared dish.
- Pour 1/3 of the cream mixture over the waffles. Top with 1/3 of 200g fresh raspberries and 30g of dark chocolate shavings or chopped chocolate.
- Repeat layers 6 & 7 twice more.
- Let the pudding stand at room temperature for 30 minutes.
- Bake uncovered for 45 minutes, or until the custard is set and the top is golden brown.
- Let cool slightly before dusting with icing sugar and serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
107g
Fat
101g
Carbs
14g