Waffleberry Pudding

preheat oven 200 degrees

16 Waffles cut into small squares
150g White Chocolate
300g Raspberries (frozen work just as well as fresh)
55g Caster Sugar
1 tablespoon Plain Flour
500ml Single Cream
3 Eggs
1/2 teaspoon Vanilla Essence

1. Put half of the waffles in an oven proof dish and sprinkle half the raspberries and half the chocolate on top.
2. Repeat the layers of waffles, raspberries and chocolate.
3. Mix sugar, flour, cream, eggs and vanilla essence, then pour over the waffle mixture.
4. Cover with tin foil
5. Bake for 30-35 minutes, removing the foil half way through cooking.
6. Serve warm

delicious with ice-cream! Thanks to my sister Eve for this recipe...It's her husbands favourite and certainly a huge hit in our home too!