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Coronation Summer Berry Pudding

INGREDIENTS:

  • 2 packets (200g each) toasting (sweet) waffles, divided
  • 150g white chocolate, divided
  • 300g frozen raspberries, divided
  • 55g caster sugar
  • 1 tablespoon plain flour
  • 1 tablespoon plain flour
  • 500 ml soured cream or crème fraîche
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon icing sugar
  • Vanilla ice cream, to serve (optional)

METHOD:

  1. Preheat oven to 200°C/fan 180°C/Gas 6. Cut the waffles into 2.5-cm pieces; set aside.
  2. Chop the white chocolate.
  3. Place half of the waffle pieces into your casserole dish.
  4. Sprinkle with half of the chopped white chocolate and half of the raspberries; repeat layers with remaining waffle pieces, chopped white chocolate and raspberries.
  5. Combine caster sugar and flour, add soured cream, eggs and vanilla extract. Whisk until well blended and spoon the mixture evenly over top of raspberries.
  6. Bake about 30 minutes or until golden brown and set in centre. Remove from oven; cool 10 minutes. Sprinkle with sifted icing sugar. Serve with vanilla ice cream, if desired.
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