An overhead photo of a waffle and fruit bake in a big ovenproof dish

White Chocolate & Raspberry Waffle Pudding

A deliciously sweet and indulgent dessert

Prep: 1 hourServes: 6


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


  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
Four St Pierre Belgian Waffles inside a pack

Belgian Sugar Waffles with Butter

Ready-to-eat Liège waffles, authentically made with pearl sugar that produces a delicious caramelisation during baking. Each is individually wrapped to maintain their freshness, so they’re ideal as a quick snack, a special treat or a lunch box surprise.

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