1/3 cup castor sugar
1 teaspoon vanilla extract
600 ml thickened cream
250g rasperries (canned is fine and not to mention cheaper!)
250g milk chocolate, roughly chopped
Icing sugar, optional for presentation
1. Prehaet oven to 170C. Set aside a 5cm deep, 24cm diameter ovenproof dish.
2. Lightly toast the waffles if frozen and cut into 3cm square pieces. Using an electric mixer, beat eggs, caster sugar and vanilla extract for 3 minutes or until pale and thick. Add cream. Beat on low speed until just combined.
3. Arrange one third waffles over the base of the dish. Pout over one third cream mixture. Top with one third raspberries and one-third chocolate. Repeat layers twice. Allow to stand for 30 minutes (this allows waffles to absorb cream mixture, producing a lighter pudding).
4. Place dish on a baking tray. Bake for 45 to 50 inutes or until custard is set and top is golden.
2-Jul-05 Dust with icing sugar and serve with a scoop of vanilla icecream :p~~~~
Note: Check pudding after 30 minutes. If top becomes too dark, cover loosely with foil.