Recipe by Wendy's Kitchen
This recipe is really sensational and no-one would believe how you made it. Good enough for guests. From Super Food Ideas July 2005.
Top Review by K's
Wow!! What is there not to love in this recipe?? Chocolate, waffles, and berries in one!This was soo good!! I made a few slight changes to the recipe; one of them was substituting frozen strawberries instead of raspberries since we don't get raspberries here. Also, I wasn't sure if this recipe requires regular frozen waffles or belgian waffles- Since we don't get those regular waffles here, I used homemade frozen belgian waffles in this recipe. Also, I wasn't sure how it would turn out.. so I added extra chocolate chips to the batter so it would be slightly more chocolately.. which I think was not necessary. Overall it definitely deserves 5 stars for the ease of prep and the delicious taste!
- 300 g waffles (store purchased)
- 4 eggs
- 1⁄3 cup caster sugar
- 1 teaspoon vanilla extract
- 600 ml thickened cream
- 200 g frozen raspberries
- 200 g milk chocolate, chopped (high quality)
- icing sugar, to serve
Directions See How It's Made
- Preheat oven to 170 Degrees Celsius.
- Lightly grease 8-cup capacity ovenproof pudding dish.
- Cut waffles into 3cm cubes.
- Using electic mixer beat eggs, caster sugar and vanilla for 3 minutes until pale and thick.
- Add cream and beat until ocmbined.
- Arrange 1/3 waffles in dish. Pour 1/3 cream mixture over, 1/3 raspberries and 1/3 chocolate on top of that. Repeat.
- Allow mixture to stand 30 minutes before baking uncovered for 45 minutes (if pudding is browning to quickly cover with foil) or until custard is set and top is golden.
- Dust with icing sugar to serve.