Waffle Berry Pudding Food

WAFFLE BERRY BREAD PUDDING

Steps:

• set oven to 200c.
• break the waffles and white chocolate into chunks
• place half the waffles in a deep dish and add half of the chocolate and half of the raspberries.
• Combine sugar, flour, creme fraiche, eggs and vanilla essence - whisk and spoon half of the mixture evenly over the raspberries.
• Repeat the process - place the remainder of the waffles, white chocolate and raspberries then cover with the remainder of the mixture.
• Place in oven for 30mins.

WAFFLE BERRY PUDDING

Steps:

• Preheat oven to 200C. Place half the waffles in a deep microwaveable dish and sprinkle half the chopped white chocolate and half the raspberries - repeat layers. Place in microwave on high for 3 minutes (or until raspberries have defrosted)
• Combine sugar and flour in a bowl. Add sour cream, eggs and vanilla essence. Whisk and spoon evenly over top of raspberries
• Bake 30-35 minutes or until golden brown and set in centre. Cool for 10 minutes, sprinkle with icing sugar and serve with ice cream if desired.
• Equally yummy served cold the next day!!

SUMMER BERRY WAFFLE TRIFLE

Steps:

• Heat waffle maker; grease with vegetable oil. In large bowl, stir together all Waffles ingredients until well blended. To make each waffle, pour amount of batter recommended by waffle maker manufacturer into hot waffle maker; close lid. Bake about 5 minutes or until steaming stops. Carefully remove waffle to plate; set aside to cool.
• When cool, cut 1 quarter from 1 waffle with large chef's knife; reserve for garnish. Cut remaining waffles into pieces.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
• In large bowl, beat cream cheese and 1 1/2 cups powdered sugar with electric mixer on high speed. Add 1 teaspoon vanilla; beat until well blended. Using rubber spatula, fold whipped cream into cream cheese mixture.
• In bottom of 3 1/2-quart glass trifle bowl, arrange waffle pieces. Top waffle pieces with half of the Filling. Reserve 4 to 6 berries for garnish; pile remaining berries on top of Filling.
• Pour remaining Filling in center of berries. Top with reserved waffle quarter and berries. Dust with powdered sugar. Refrigerate until serving time. Store in refrigerator.

CHOCOLATE RASPBERRY WAFFLE PUDDING

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.

WAFFLE BERRY BREAD PUDDING

Steps:

• Preheat over to 400°F. Cut the frozen buttermilk waffles into 1 inch squares and place in "deep" dish baking pan. Sprinkle with half of the white chocolate chips and half of the frozen raspberries. Repeat layer. Microwave (for thawing purposes) or just let the frozen waffles and frozen raspberries sit out until thawed.
• Combine sugar and all purpose flour. Whisk in sour cream, eggs and vanilla. Pour evenly over waffles.
• Bake 30 - 35 minutes until golden brown and set in center.