Raspberry And White Chocolate Waffle Pudding Recipes

RASPBERRY & WHITE CHOCOLATE WAFFLE PUDDING RECIPE - (4.3/5)

Steps:

• 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.

RASPBERRY WHITE CHOCOLATE BUTTERCREAM CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease 24 muffin cups or line with paper liners.
• Mix together vanilla cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl with an electric mixer on low speed until cake mix is moist. Raise mixer speed to medium and beat until batter is smooth, 2 minutes.
• Spoon batter into prepared muffin cups, filling them about 2/3 full.
• Bake in the preheated oven until cupcakes are very lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 18 to 23 minutes.
• Cool cupcakes in the pans for 5 minutes; transfer cupcakes to cooling rack to finish cooling.
• Place raspberries, 1 tablespoon water, and white sugar in a blender and pulse several times to chop raspberries; blend until pureed, about 30 seconds.
• Whisk cornstarch with 1/4 cup water until thoroughly combined; pour mixture into the raspberry mixture in the blender and blend again until smooth.
• Pour raspberry mixture into a saucepan and simmer over low heat until thickened, about 5 minutes. Let the raspberry filling cool.
• Cut a core out of each cupcake about 1 1/2 inches long and 1 inch in diameter.
• Spoon about 2 teaspoons raspberry filling into each cupcake.
• Place white chocolate chips in a microwave-safe bowl and heat in 30-second intervals until chips begin to melt, about 1 minute. Stir and repeat, heating chips about 10 seconds at a time, until thoroughly melted. Stir until chocolate is smooth and no more lumps remain.
• Beat butter with an electric mixer on medium speed in a mixing bowl until fluffy. Beat in half the confectioners' sugar, melted white chocolate chips, and milk until mixture is smooth and creamy.
• Slowly beat in remaining confectioners' sugar until smooth; if frosting is too stiff, beat in more milk, 1 teaspoon at a time.
• Spread or pipe the white chocolate frosting over the cupcakes to cover the raspberry filling; drizzle or pipe any remaining raspberry filling over cupcakes.

RASPBERRY-WHITE CHOCOLATE BREAD PUDDING

Steps:

• Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
• In medium bowl, beat eggs, milk, cream, vanilla, sugar and salt with whisk until well mixed. Add bread; press into egg mixture until evenly absorbed. Stir in raspberries and baking chips. Pour into casserole.
• Bake covered 30 minutes; uncover and bake 10 to 20 minutes longer or until golden brown and set.

CHOCOLATE RASPBERRY WAFFLE PUDDING

Steps:

• Preheat oven to 170 Degrees Celsius.
• Lightly grease 8-cup capacity ovenproof pudding dish.
• Cut waffles into 3cm cubes.
• Using electic mixer beat eggs, caster sugar and vanilla for 3 minutes until pale and thick.
• Add cream and beat until ocmbined.
• Arrange 1/3 waffles in dish. Pour 1/3 cream mixture over, 1/3 raspberries and 1/3 chocolate on top of that. Repeat.
• Allow mixture to stand 30 minutes before baking uncovered for 45 minutes (if pudding is browning to quickly cover with foil) or until custard is set and top is golden.
• Dust with icing sugar to serve.

RASPBERRY AND WHITE CHOCOLATE WAFFLE PUDDING

Steps:

• Preheat the oven to 200C/400F/Gas 6. Grease a baking dish with butter.
• 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.
• 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.
• Leave to cool then sprinkle with icing sugar and serve with vanilla ice cream or cream.

WAFFLE BERRY PUDDING

Steps:

• Preheat oven to 200C. Place half the waffles in a deep microwaveable dish and sprinkle half the chopped white chocolate and half the raspberries - repeat layers. Place in microwave on high for 3 minutes (or until raspberries have defrosted)
• Combine sugar and flour in a bowl. Add sour cream, eggs and vanilla essence. Whisk and spoon evenly over top of raspberries
• Bake 30-35 minutes or until golden brown and set in centre. Cool for 10 minutes, sprinkle with icing sugar and serve with ice cream if desired.
• Equally yummy served cold the next day!!

WHITE CHOCOLATE MOUSSE-FILLED RASPBERRY CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Stir cake mix and Jell-O® mix together in a mixing bowl. Add thawed raspberries with syrup, vegetable oil, hot water, and eggs; beat with an electric mixer until well blended. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 25 more minutes.
• Meanwhile prepare mousse filling: Whisk cold milk and pudding mix in a bowl for 2 minutes. Place in the refrigerator until the cupcakes have finished cooling.
• Remove pudding from the refrigerator and fold in whipped topping. Load into a pastry bag fitted with a plain pastry tip.
• Poke the pastry tip into the center of each cupcake and squeeze until you see the cupcakes expand. Keep refrigerated.