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.’ Cassie Best
SERVES 8 PREP 20 mins plus at least 1 hr soaking COOK 30 mins EASY
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
USE BREAD INSTEAD
You can swap the toaster waffles for white bread. For the best results, use a loaf that’s a few days old. If using bread in place of waffles, you’ll need to sweeten the custard with 50g caster sugar.
Apple & almond crumble pie
‘The problem with crumbles is that they’re all about the topping, but there’s no structure to keep them together. With fruit pies, the pastry can be a bit heavy and one-dimensional. What’s the solution? A crumble pie! Here, you get the best of both – a warm dessert that slices neatly and delivers two textures of pastry. We’ve made ours with apples, but you can fill it with your favourite fruits of the season.’ Barney Desmazery
SERVES 6 PREP 50 mins plus standing COOK 40 mins EASY
8 eating apples (Granny Smith or Braeburn work well) 50g golden caster sugar ½ tsp mixed spice 2 tbsp plain flour, plus extra for dusting 500g block shortcrust pastry 1 egg, beaten (optional) clotted cream, custard or ice cream, to serve For the crumble 50g plain flour 50g ground almonds 70g golden caster sugar 70g cold butter, cut into cubes 30g flaked almonds
1 First, make the crumble. Tip the flour, ground almonds, sugar and a pinch of salt into a bowl, then rub in the butter with your fingers until the mix resembles breadcrumbs. Stir in the flaked almonds and chill until needed. Can be prepared up to two days ahead and chilled.
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