1. Preheat oven to 170 Degrees Celsius. 2. Lightly grease 8-cup capacity ovenproof pudding dish. 3. Cut waffles into 3cm cubes. 4. Using electic mixer beat eggs, caster sugar and vanilla for 3 minutes until pale and thick. 5. Add cream and beat until ocmbined. 6. Arrange 1/3 waffles in dish. Pour 1/3 cream mixture over, 1/3 raspberries and 1/3 chocolate on top of that. Repeat. 7. 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. 8. Dust with icing sugar to serve. ---------------------------------------------------------------------------
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Ingredients
