Raspberry waffle pudding

Ingredients butter, for greasing 300g/10½oz packet waffles, cut into 2.5cm/1in squares 300g/10½oz raspberries 150g/½oz white chocolate, cut into 0.5cm/¼in cubes 500ml/18fl oz crème fraîche or soured cream 55g/2oz caster sugar 1 tbsp plain flour ½ tsp vanilla extract 3 free-range eggs, beaten 2 tbsp icing sugar Preparation method Preheat the oven to 200C/400F/Gas 6. Grease a baking dish with butter. Place half the waffle pieces into the baking dish and sprinkle over half the raspberries and half the chocolate. Lay over the remaining waffles and scatter over the rest of the raspberries and chocolate. Mix the caster sugar, flour, crème fraîche and vanilla extract together in a bowl then whisk in the beaten eggs. Pour the mixture into the baking dish and bake in the oven for 25-30 minutes. Leave to cool then sprinkle with icing sugar and serve with vanilla ice cream or cream.