This even more indulgent version of a bread and butter pudding is simply divine. The flavour is mildly sweet from the syrup and white chocolate, whilst delivering a certain wintery warmth from the whisky and ginger. I think my favourite thing about it, apart from its taste of course, is how it looks like an abstract mountain range, with each peak gently dusted in an icing sugar snow.
Ingredients - serves 8
- 12 (approx.) rectangular waffles
- 60g white chocolate chips
- 40g stem ginger from a jar, chopped
- 300ml double cream
- 300ml whole milk
- Zest of 2 oranges
- 150g golden syrup
- 3 large eggs
- 60ml whisky
- 1tbsp caster sugar
- Icing sugar to dust
- Medium roasting tray, well greased
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 beings 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.