If you know me at all, you’ll know I’m not much of a cook (understatement of the year!) Instead of making resolutions this year though, my husband and I chatted about different things we wanted to achieve or do. So I said I would try 2 new recipes out a month! How do people with full time jobs, children, a house to clean, find the time to also make amazing meals?? I think I need to get up earlier!
And tonight was my night to shine, we’re having friends from church over and I had great intentions of making salmon, mash, all the trimmings and waffleberry AND apple crumble but because of poor time management and work commitments… I’m getting a carry out! I feel like a failure.
However, if I’ve time after today’s appointments, painting signs and cleaning the house I’m going to try this little recipe, we’ve had it a few times and it’s absolutely delicious! Plus, I have my husband’s credit card with me, so I think I need to do a big Tesco shop and make good use of it 😉
2 x 240g waffles (located in bread aisle in Tescos)
150g white chocolate
600g frozen raspberries
55g caster sugar
1 tbsp plain flour
500ml sour cream
½ tbsp vanilla essence
2 tbsp icing sugar
- Preheat oven to 200C
- Place half the waffles in a deep dish, breaking them up into bite size pieces
- Take half of the white chocolate and chop into chunks and put on top of waffle base
- Add half the frozen raspberries
- Repeat layers using last of the waffles, raspberries and white chocolate
- Get another bowl and combine the sugar and flour
- Add the sour cream, eggs and vanilla essence to the sugar and flour mixture
- Whisk and spoon over the top of the waffle deep dish
- Bake in the oven for 30 minutes until golden brown and set
- Cool for 10 minutes
- Sprinkle icing sugar and serve with ice-cream
- Eat until you pop!
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