Waffle Chocolate Pudding With Raspberry Sauce - cooking recipe

Ingredients

3 None eggs
1/4 cup granulated sugar
1/2 cup milk
1 cup buttermilk
1 tsp vanilla extract
1 lb Belgian waffles, halved
3.5 oz dark chocolate, roughly chopped
None None Raspberry Sauce
1/2 lb frozen raspberries, thawed
1 tbsp powdered sugar
1 tbsp lemon juice
None None raspberries, to serve
None None powdered sugar, to dust

Preparation

Preheat oven to 325\u00b0F. Lightly grease an 8 inch square baking dish. Place inside of a roasting pan.
In a large bowl, whisk together eggs and sugar. Combine milk, buttermilk and vanilla then whisk into egg mixture. Dip waffles into egg mixture then arrange evenly in prepared dish. Pour remaining mixture over top and set aside for 5 mins. Sprinkle with chocolate.
Fill roasting pan with enough hot water to come halfway up the sides of baking dish. Bake for 25-30 mins, until custard just sets. Remove from water bath and let cool for 5-10 mins before serving.
Meanwhile, to make the raspberry sauce, in a food processor or blender, combine raspberries, powdered sugar and lemon juice. Puree until smooth then strain to remove seeds.
Top with raspberries then dust with powdered sugar. Serve with raspberry sauce.