Waffle Berry Pudding

This is the MOST yummy pudding, sooo easy and sooo tasty.  A definite if you are ever entertaining (or even if you aren’t!)  How can you go wrong with Raspberries & White Chocolate!


2 packets (240 g each) waffles
150 g white chocolate, chopped, divided
300 g frozen raspberries, divided
55 g caster sugar
1 tablespoon plain flour
500 ml soured cream or crème fraîche
3 eggs
1/2 teaspoon vanilla extract
2 tablespoons icing sugar
Vanilla ice cream, to serve (optional)


1. Preheat oven to 200°C/fan 180°C/Gas 6. Using Utility Knife, cut waffles into 2.5 cm pieces. Coarsely chop white chocolate on Cutting Board using Food Chopper. Place half of waffles in Deep Dish Baker. Sprinkle with half of chopped white chocolate and half of raspberries; repeat layers.

2. Place baker in microwave oven. Microwave, uncovered, on HIGH 3 minutes or until raspberries are defrosted.

3. Combine caster sugar and flour in Classic Batter Bowl; add soured cream, eggs and vanilla extract. Whisk until well blended using Stainless Whisk. Spoon mixture evenly over top of raspberries using Small Mix ‘N Scraper®.

4. Bake 30–35 minutes or until golden brown and set in centre. Remove from oven; cool 10 minutes. Sprinkle with sifted icing sugar. Serve with ice cream, if desired.

Yield: Serves 10

Per serving: Energy 1731kJ/414kcal; Protein 7g; Carbohydrate 37g; Fat 28g; Saturated Fat 15g; Fibre 1.5g; Salt 0.6g

© The Pampered Chef—United Kingdom, Ltd

Susie Evans
Independent Director for the Pampered Chef
07854 241575


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Filed under Batter Bowl, Chocolate, Cream, Deep Covered Baker, Eggs, Food Chopper, Square Baker, Stoneware

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