Waffle berry pudding!
Arlene from Carrickfergus cookery school loves this amazing pudding made with fresh raspberries and white chocolate!
It is oh so naughty but oh so nice and is ideal for using fresh summer raspberries which are always at their best in July!
Raspberry and white chocolate waffle berry pudding
300g packet waffles, cut into 2.5 c.m squares
150g white chocolate, cut into 0.5 c.m cubes
500ml crème fraiche or soured cream
55g caster sugar
1 tablespoons plain flour
½ teaspoon vanilla extract
3 free range eggs, beaten
2 tablespoons icing sugar
1. Preheat the oven to 200C/400F/Gas 6. Grease a baking dish with butter
2. Place half the waffle pieces into the baking dish and sprinkle over half the raspberries and half the white chocolate. Lay over the remaining waffles raspberries and white chocolate.
3. Mix the caster sugar, fl
our, crème fraiche and vanilla extract together in a bowl then whisk in the eggs. Pour the mixture over the layered waffles, raspberries and chocolate.
4. Bake in the oven for 25-30 minutes until golden and just set in the centre.
Cool for 10 mins, sprinkle with icing sugar and serve with vanilla ice-cream!
Cooks’ tip: Equally yummy served cold the next day!
You can have a go at creating Arlene’s delicious dishes every week.
Her recipes are published each Wednesday in the Times.
You can also log on to the Leisure Section on our website for a selection of Arlene’s best dishes.