White Chocolate & Raspberry Waffle Pudding

Ingredients

6 St Pierre Belgian Sugar Waffles with Butter
300g raspberries
150g white chocolate
500ml crème fraiche
50g caster sugar
1 tbsp plain flour
¼ tsp vanilla extract
3 large eggs
Icing sugar

Method

1. Pre-heat the oven to 200°C 
2. Grease an ovenproof dish
3. Beat the eggs together and add the vanilla extract
4. In a separate bowl, mix the sugar, flour and crème fraiche
5. Slowly add the eggs to the crème fraiche mixture
6. Cut the waffles 2.5cm squares, and scatter half on the bottom of the ovenproof dish
7. Break the white chocolate into small 1cm chunks, and layer half over the waffles
8. Scatter half the raspberries over the waffles and chocolate
9. Top with the remaining waffle pieces, and then layer again with the rest of the white chocolate and raspberries
10. Pour the crème fraiche mixture over all the waffles
11. Bake in the centre of the oven for 25-30 minutes
12. Remove from the oven, and dust with icing sugar
13. Allow to cool slightly and serve with vanilla ice cream