The Artcooks! Hannah Riordan's shares her Summer Berry Pudding!

As the days are getting brighter (and warmer… slowly), it seemed like a good time to share Hannah Riordan’s recipe for Summer Berry Pudding;

Hannah Riordan’s Summer Berry Pudding:

• Frozen Summer Berries
• 1 pack of Belgian Waffles
• 2 bars of white chocolate
• 1 egg
• 300ml of Crème Fraîche

Method

• Cover the base of a deep oven proof dish with Belgian waffles. Break up pieces to fill all the gaps if necessary.
• Evenly scatter half of a packet of frozen summer berries on top of the waffles.
• Break up the white chocolate and pour half over the top.
• Repeat these steps adding another layer of the three elements.
• Whisk together 1 egg and a 300ml carton of Crème Fraîche.
• Pour an even layer over the dish.
• Bake at 180˚C for 30 mins or until the topping is golden brown.
• Serve hot on it’s own, with cream or ice cream!