Best Chocolate Raspberry Waffle Pudding Recipes

CHOCOLATE RASPBERRY WAFFLE PUDDING

Chocolate Raspberry Waffle Pudding image

This recipe is really sensational and no-one would believe how you made it. Good enough for guests. From Super Food Ideas July 2005.

Provided by Wendys Kitchen

Categories Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 562.5, Fat 38.9, SaturatedFat 20.2, Cholesterol 222.3, Sodium 272.7, Carbohydrate 44.6, Fiber 1.9, Sugar 27, Protein 9.9

RASPBERRY & WHITE CHOCOLATE WAFFLE PUDDING RECIPE - (4.3/5)

Raspberry & White Chocolate Waffle Pudding Recipe - (4.3/5) image

Provided by MJH

Number Of Ingredients 10

Ingredients

480 g (about 14) waffles
300 g raspberries (fresh is best, but frozen are fine)
200 g good-quality white chocolate, chopped
1/4 cup caster sugar
1 tbs plain flour
3 eggs
1 tsp grated lemon rind
1 tsp vanilla extract
500 ml (2 cups) thickened cream
2 tbs icing sugar, to dust

Steps:

Preheat the oven to 170°C. Butter a medium ovenproof dish. Cut waffles into 2cm cubes. Place half in the dish, topped by half the raspberries, then half the chocolate. Repeat layers. Whisk together sugar, flour, eggs, rind, vanilla and cream. Pour over waffles and set aside for 10 minutes. Bake in the oven for 35 minutes until golden. Dust with icing sugar. Serve with cream or ice-cream.

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