John Whaite's waffle bread and butter pudding
Fancy making an alternative to Christmas pudding this year? John Whaite's waffle bread and butter pudding features the warming flavours of Christmas with ginger, orange, whiskey and syrup, making it a deliciously indulgent festive dessert!
Ingredients
12 (approx.) rectangular waffles60g white chocolate chips40g stem ginger from a jar, chopped300ml double cream300ml whole milkZest of 2 oranges150g golden syrup3 large eggs60ml whisky1 tbsp caster sugarIcing sugar to dust
Essential equipment
Medium roasting tray, well greased
Method
Slice the waffles in half diagonally and arrange them in the tray. (I arrange them two slices side by side, overlapping slightly, with the right angles pointing upwards.)
In between each layer of waffle sprinkle a few chocolate chips and pieces of ginger
For the custard, place the cream, milk, orange zest and golden syrup into a saucepan and heat on medium until the mixture begins to simmer
Meanwhile, whisk the eggs in a heatproof bowl then slowly pour the cream mixture over the eggs, whilst whisking to avoid scrambling the eggs
Once well mixed, stir in the whisky then pour over the waffles. Allow to soak for a good 2 hours in the fridge.
Preheat the oven to 200C/180C fan/gas mark 6, and remove the soaked waffles from the fridge
Once the oven is hot, sprinkle the caster sugar over the pudding, and bake for 30-40 minutes, or until golden brown and slightly wobbly
Allow to cool completely before dusting with icing sugar.
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