…. or not!
This beauty epitomises the idea of winter comfort eating for me and was the perfect dessert to have to mentally prepare myself for the impeding horror that is Winter in Melbourne!!
My lovely friends Miss F and Mr J often have Mr G and I over for weeknight dinners and given that i usually get home quite late, i am usually in a panic as to what to bring (one week i ended up bringing a strange creamy chocolate concoction consisting of melted chocolate and thickened cream topped with flaked salt…not exactly the culinary wizardry i was hoping for…). This time though, i was prepared. I had bought my ingredients during my lunch break and all i needed to do was make some waffles when i got home.
Let me just take this moment to say how much i adore my circus animal waffle maker – completely, utterly impractical and unnecessary, but for those of you who know me know that those are the types of presents i like best. For those of you who don’t own a waffle maker – circus animals or not – store brought waffles should be fine too.
After making wayyyy to much batter (does this always happen to anyone else too?!), i ended up with a gigantic bowl of waffles. I then drove all the ingredients over to Miss F and Mr J’s house and assembled the dessert there. Assembling everything only took about 10 minutes so i had plenty of time to play with the newest member of the family who is a positively gorgeous looking border collie puppy named Wally – i’ll be sure to take some photos to show next time!
Overall, this dessert is super easy, very comforting and virtually impossible to stuff up. I’m also happy to say that everyone went back for seconds. The best part is, i imagine that the ingredients are easily interchangeable – i am already planning on trying chocolate chips and strawberries for the next one.
BELGIUM WAFFLE RECIPE
1¾ cups (210g) plain flour
1 tablespoon baking powder
1 tablespoon sugar
½ teaspoon salt
250g butter, melted
1½ cups (375ml) milk
- Pre-heat the waffle iron
- Whisk the flour, baking powder, sugar and salt in a large bowl.
- Separate the egg whites from the yolks beat them in a small bowl.
- Make a well in the center of the dry ingredients and pour in the beaten egg whites, yolks, butter and milk. Whisk all the ingredients together but try not to overbeat them!
- Pour the batter on the iron and cook until the waffle is golden
RASPBERRY AND WHITE CHOCOLATE WAFFLE PUDDING
480g (about 14) waffles
300g raspberries (fresh is best, but frozen are fine)
200g good-quality white chocolate, chopped
1/4 cup caster sugar
1 tbs plain flour
1 tsp grated lemon rind
1 tsp vanilla extract
500ml (2 cups) thickened cream
2 tbs icing sugar, to dust
vanilla ice cream to serve (optional)
- Preheat the oven to 170°C. Butter a medium ovenproof dish.
- Cut waffles into 2cm cubes. Place half in the dish, topped by half the raspberries, then half the chocolate. Repeat layers.
- Whisk together sugar, flour, eggs, rind, vanilla and cream. Pour over waffles and set aside for 10 minutes.
Bake in the oven for 35 minutes until golden. Dust with icing sugar. Serve with cream or ice-cream.