Ingredients for Raspberry And White Chocolate Waffle Pudding
- 6 waffles (about 12-16 large squares)
- 300g fresh raspberries
- 200g white chocolate, chopped
- Caster Sugar
- Plain Flour
- 2 large eggs
- Fresh Lemon Rind
- Vanilla Extract
- 200ml heavy cream
- Icing sugar, for dusting
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How to Make Raspberry And White Chocolate Waffle Pudding
- Preheat oven to 170°C (325°F).
- Butter a medium-sized ovenproof dish (approximately 20x30cm).
- Cut 6 waffles into 2cm cubes.
- Place half of the waffle cubes (3 waffles worth) in the prepared dish.
- Top with half of the raspberries (approximately 150g) and half of the white chocolate (approximately 100g, chopped).
- Repeat layers with the remaining waffles, raspberries, and white chocolate.
- In a large bowl, whisk together: 50g granulated sugar, 25g all-purpose flour, 2 large eggs, zest of 1 lemon, 1 tsp vanilla extract, and 200ml heavy cream until smooth.
- Pour the custard mixture evenly over the layered waffles.
- Let the pudding sit for 10 minutes to allow the waffles to absorb some of the custard.
- Bake in the preheated oven for 35 minutes, or until the pudding is golden brown and set.
- Remove from oven and let cool slightly.
- Dust with icing sugar before serving.
- Serve warm with a scoop of vanilla ice cream or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
155g
Fat
140g
Carbs
32g
