Monday, 23 January 2012

Waffle Berry Pudding

Waffle Berry Pudding with lovely caremised bits around the edge
This is a little like bread pudding only made with waffles, tangy raspberries and creamy white chocolate. I first had this at a fete and thought it was absolutely delicious. Here is my approximation of that recipe. I can't decide whether I prefer it hot or cold.

Waffle Berry Pudding

Makes four to six servings

·         A 200g pack of waffles
·         100g white chocolate, roughly chopped
·         100g fresh or frozen raspberries
·         2 tbsp cornflour
·         6 tbsp sugar
·         3 eggs
·         4 heaped tbsp Greek yoghurt
·         200ml milk
·         Dash of vanilla

1.    Break the waffles into small pieces and put a layer on the bottom of a baking dish.

2.    Add half of the chocolate and half of the raspberries.

3.    Add another layer of waffles and raspberries, then top with the last of the waffles.

4.    Whisk together the sugar and cornflour to disperse any lumps of cornflour.

5.    Add the vanilla, eggs, yoghurt and milk and whisk to a smooth batter.

6.    Pour slowly over the waffles so that all of the top is soaked in the batter.

7.    Leave to soak everything up for 20 minutes or so.

8.    Bake at 170° for 40 minutes to an hour, until the top of the pudding is browned and the middle cooked through, but retaining a wobble.

9.    This is best after leaving to sit for 20 minutes. It is also very good served cold. Serve with Greek yoghurt or pouring cream. 

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