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Black Forest waffle pudding


Serves: 8
timePrep time: 30 mins
timeTotal time:
Black Forest waffle pudding
Recipe photograph by Toby Scott

Black Forest waffle pudding

We’ve done croissants, we’ve done crumpets – now meet the latest take on the classic bread and butter pud. This epic waffle-based treat is our new favourite. Packed with juicy Black Forest fruits, chunks of chocolate and cherry brandy liqueur, it works as a dessert or an indulgent brunch

Serves: 8
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
695Kcal
Fat
47gr
Saturates
28gr
Carbs
54gr
Sugars
42gr
Fibre
4gr
Protein
10gr
Salt
0.6gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 250ml whole milk
  • 300ml double cream
  • 3 large eggs, plus 1 egg yolk
  • 50g caster sugar
  • 1 tsp vanilla extract
  • 2 tbsp kirsch cherry brandy liqueur
  • soft butter, to grease
  • 3 x 175g packs Taste the Difference all butter waffles
  • 1 x 500g pack frozen BlackForest fruits
  • 100g dark chocolate, chopped into chunks
  • vanilla ice cream, to serve

Step by step

Get ahead
Prep to the end of step 3 and leave to soak for up to 2 hours in the fridge before baking.
  1. Heat the milk and cream in a medium saucepan, to just below boiling point. Whisk the eggs, egg yolk and caster sugar together in a large bowl. Gradually pour the warm milk mixture into the egg mixture, stirring constantly until smooth. Stir in the vanilla and kirsch. Set aside.
  2. Grease a large ovenproof dish (about 20 x 30cm) with a little butter. Place about half of the waffles in the base of the dish, overlapping them slightly. Scatter with half the frozen fruits and half of the chocolate chunks. Repeat these layers once more.
  3. Pour the custard mixture all over the waffles, gently press down the layers and leave to soak at room temperature for 30 minutes (or see Get ahead).
  4. Preheat the oven to 180°C, fan 160°C, gas 4. Bake the pudding for 30-35 minutes until golden brown, puffed up and set. Leave to rest for 15 minutes and serve with vanilla ice cream for a great hot-cold contrast.

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