Chocolate & salted caramel waffle bread & butter pudding
‘For a truly decadent dessert, waffles are baked in a rich, chocolatey custard here – a chocoholic’s dream. It can be prepared up to a day before baking, and actually benefits from at least one hour resting before going into the oven, as this gives the waffles a chance to soak up all the lovely custard. Oh, and there’s also a secret puddle of salted caramel hiding underneath it all! A delicious dessert for Easter Sunday.’
SERVES 8 PREP 20 mins plus at least 1 hr soaking COOK 30 mins EASY V ❄
150g dark chocolate (at least 70%
cocoa solids)
300ml double cream
200ml milk
50g butter
1 tbsp caster sugar pinch of ground cinnamon
1 tsp vanilla extract
200g canned caramel or dulce
de leche
10 cooked waffles (we used
toaster waffles)
4 medium egg yolks, beaten (freeze
the whites for another recipe) icing sugar, for dusting (optional)
1 Fill a large pan with a few centimetres of water and set over a medium heat. Set a large heatproof bowl over the pan – it should sit on top without touching the water. Break the chocolate into the bowl, then tip in the cream, milk, butter, caster sugar, cinnamon and vanilla. Reduce the heat to low, and stir the mixture until everything has melted together and is glossy. Remove from the heat and leave to cool slightly.
2 Spread the caramel over the base of a baking dish (ours was 30 x 22cm), then sprinkle with a pinch of sea salt. Cut the waffles in half diagonally, then arrange over the caramel in overlapping rows.
3 Pour the egg yolks into the warm chocolate mixture, mixing well as you do until all of the egg is fully incorporated. Carefully pour the chocolate custard over the waffles, ensuring they’re fully covered. Leave to soak for at least 1 hr, or cover and chill overnight.
4 Heat the oven to 180C/160C fan/ gas 4 and uncover the dish if it has been chilled. Bake the pudding for 30 mins until the custard is set with a slight wobble in the centre. Leave to stand for 5 mins, then dust lightly with icing sugar, if you like, and scoop into bowls to serve.
PER SERVING 718 kcals • fat 53g • saturates 29g •
carbs 50g • sugars 39g • fibre 2g • protein 10g •
salt 0.8g