Challenge Book #33 - White Chocolate and Raspberry Waffle Pudding

Hi ho everyone. I'm back!........You didn't even know I was gone, did you? And I bet you haven't noticed my chic new haircut and my cool new shoes I got for a bargain either. Sighhhhh........Why do I even bother?!!

Seriously though, I have been up in Queensland for a couple of weeks enjoying the rain. These days it's such a novel experience to have it rain from dawn till dusk. It was great. I read tons of books and just relaxed. So lovely.

Now, after my last post complaining about the abysmal inferno that Canberra had become, you are probably wondering why I am posting a warm baked pudding. Well, that's because after the fun of 40C plus mother nature decided to plunge temperatures down to the late teens and to single figures during the night. I felt ridiculous digging out cardigans after weeks of lamenting that I had to wear clothes at all.

I have been itching to make this pudding since I got this book for Christmas. I believe when I turned the page and saw it my first words were "WOOOOOOOOOOOAH".

White chocolate and raspberry is one of my most favourite combinations. And waffles. Waffles are not big here in Australia. You can get one brand in the supermarket. But I ate a few hundred when I visited Belgium some years back. So fantstically good.

Well how did it taste, I hear you ask. I have to say, deliciously yummy and no mistake about it!!! It was really good. And very rich. Small servings are advised. The only thing I can criticise is the texture. The waffles did get a little mushy at the bottom. But I didn't care.

As you might expect, 5 of the Best is Challenge Book #33 in the KJ Wants Kitchen Aid Challenge. Only around 30 more to go. Oh dear!!!!


Raspberry and White Chocolate Waffle Pudding
(adapted from 5 of the Best)

480gm waffles
300gm raspberries
200gm white chocolate, chopped
1/4 cup castor sugar
1 tbspn plain flour*
3 eggs
1 tspn grated lemon rind
1 tspn vanilla
2 cups thickened cream
icing sugar to dust

Dice the waffles into 2cm cubes. Put about half into a greased medium sized casserole dish. Top with half the chocolate and raspberries. Repeat the layers.

Whisk together the eggs, flour, sugar, rind, vanilla and cream. Pour over the waffles and leave for around 10 minutes.

Bake in 170C oven for 35 minutes or until golden.

Dust with icing sugar and serve with whipped cream or ice cream.

*This is an Australian recipe. 1 Australian tablespoon = 4 teaspoons (20ml). 1 US tablespoon = 3 teaspoons (15ml).