Waffleberry Recipe

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 😉

 

Ingredients

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

2 eggs

½ tbsp vanilla essence

2 tbsp icing sugar

 

  1. Preheat oven to 200C
  2. Place half the waffles in a deep dish, breaking them up into bite size pieces
  3. Take half of the white chocolate and chop into chunks and put on top of waffle base
  4. Add half the frozen raspberries
  5. Repeat layers using last of the waffles, raspberries and white chocolate
  6. Get another bowl and combine the sugar and flour
  7. Add the sour cream, eggs and vanilla essence to the sugar and flour mixture
  8. Whisk and spoon over the top of the waffle deep dish
  9. Bake in the oven for 30 minutes until golden brown and set
  10.  Cool for 10 minutes
  11.  Sprinkle icing sugar and serve with ice-cream
  12. Eat until you pop!

ivory & pearl

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