30 August 2007

Waffle Berry Pudding

Oh my goodness, this pudding is TO DIE FOR!!! (Yes, I am shouting.) Absolutely gorgeous. I can't stop making it, and it's beginning to show. My theory is that I'll get sick of it and then stop eating it. Anyway, don't say I didn't warn you.

Pampered Chef Waffle Berry Pudding

1 package (312g) ready made waffles (thaw them if frozen)
200g bar of white chocolate (the original recipe called for 170g, but hey, it comes in 200g bars, right? Let's be practical!)
300g frozen unsweetened raspberries, thawed
1/3 C sugar
1 T all-purpose flour
1 container (500g) creme fraiche (the original recipe called for sour cream but creme fraiche is nicer)
3 eggs
1 tsp vanilla essence
2 T icing sugar
Ice cream to serve (optional)

Preheat oven to 400°F. Cut waffles into 1 inch pieces. Coarsely chop white chocolate. Place half of the waffles in deep dish baker. Sprinkle with half of chopped white chocolate and half of the raspberries. Repeat layers.

(If you haven't pre-thawed the waffles and raspberries, place dish in microwave oven. Microwave on HIGH 4-5 minutes or until raspberries and waffles are completely thawed.)

Combine sugar and flour. Whisk in creme fraiche, eggs and vanilla, until smooth. Pour evenly over top of waffles.

Bake 30-35 minutes or until golden brown and set in center. Let stand 10 minutes. Sprinkle with icing sugar and serve topped with vanilla ice cream, if desired.

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