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Raspberry and white chocolate Pudding<

Raspberry and white chocolate Pudding

Submitted By:
Jenny


No. of Servings:
6
Preparation time:
20min(s)
Course:
Dessert
Cooking time:
45min(s)
Cooking Instructions:
Roughly break the waffles into a lightly greased oven proof dish.

Sprinkle over the chocolate and raspberries. (if raspberries are tinned drain from the syrup.)

To make the Custard:
Whisk together the eggs, vanilla and sour cream in a bowl.

Whisk in the flour and caster sugar. Pour over waffles.

Bake for 40-45 minutes at 180 ºC until slightly spongy and set on top. Dust with icing sugar and serve hot.
Ingredients:
1.5-2 packs of waffles
500g raspberries (fresh or frozen or tinned)
200g bar white chocolate, finely chopped
Icing sugar for dusting

For the custard

3 large eggs
1tsp real vanilla essence
60g caster sugar
2 × 284ml pots sour cream
1tbsp plain flour
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