Raspberry and White Chocolate Waffle Pudding

• 300g/10½oz packet waffles, cut into 2.5cm/1in squares
• 300g/10½oz raspberries
• 150g/½oz white chocolate, cut into 0.5cm/¼in cubes
• 500ml/18fl oz creme fraiche or soured cream
• 55g/2oz caster sugar
• 1 tbsp plain flour
• ½ tsp vanilla extract
• 3 free-range eggs, beaten
• 2 tbsp icing sugar

1. Preheat the oven to 200C/400F/Gas 6. Grease a baking dish with butter.
2. Place half the waffle pieces into the baking dish and sprinkle over half the raspberries and half the chocolate. Lay over the remaining waffles and scatter over the rest of the raspberries and chocolate.
3. Mix the caster sugar, flour, crème fraîche and vanilla extract together in a bowl then whisk in the beaten eggs. Pour the mixture into the baking dish and bake in the oven for 25-30 minutes.
4. Leave to cool then sprinkle with icing sugar and serve with vanilla ice cream or cream.
   
   
   You may find you don't need the icing sugar, just scoop the gooey mess into a bowl and munch the lot. Easily one of the nicest desserts I have ever made, and really easy!