Raspberry & White Chocolate Waffle Pudding

Raspberry Pudding

480g (about 14) Waffles.
300g raspberries (fresh or frozen).
200g 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.
2 cups thickened cream.
2 tbs. icing sugar, to dusdt.


Cut waffles in 2 cm cubes, and place half in a 3lt casserole dish topped by half the raspberries.
Half the chocolate. Repeat layers.
Whisk together sugar, flour, eggs, rind, vanilla and cream.
Pour over waffles and set aside for 10 minutes.
Cook on top of the stove on medium heat until touch hot then turn down to low for about 30 minutes.
Dust with icing sugar.
Serve with cream or ice-cream.

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