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Waffleberry Pie

Waffleberry Pie

A mouthwatering Waffleberry Pie recipe taken from the Healthier Comfort Food Cookbook.


5/5

Serves 4

15 mins

Waffleberry Pie

Ingredients

Belgian or American-style waffles 2

Raspberries 275g (10oz)

Half fat crème fraîche 200g (7oz)

Eggs 2, beaten

Vanilla extract ½ tsp

Caster sugar 50g (2oz)

Cornflour 1 tsp

Icing sugar 2 tsp

Cocoa powder 1 tbsp

Instructions

1

Preheat the oven to 160°C/140°fan/Gas 3.

2

Cut the waffles into 2.5cm (1in) squares. Divide the waffles and the raspberries between four 250ml (9fl oz) ramekins or a 1 litre (1¾ pint) ovenproof dish.

3

Whisk together the crème fraîche, eggs, vanilla, caster sugar and cornflour. Spoon over the raspberry and waffle mix and leave to soak for 10 minutes.

4

Bake for 20 minutes until puffed up and golden but still slightly moist on the surface. Leave to stand for 10 minutes. Dust with the icing sugar and cocoa and serve warm.


Cook’s Tips

Vary the berries according to the season: try blueberries or sliced bananas, or mixed berries. Bananas are good with a dusting of ground cinnamon instead of the cocoa. You can prepare this pudding a few hours in advance. Cover and store in a cool place or the fridge until you are ready to pop it in the oven. Waffles keep well in the freezer so just take out one or two when you fancy this quick dessert.

Nutrition Per Serving

Fibre
2.9g

Salt
0.2g

Sugar
16.1g

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Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)

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