Salted Maple Caramel Waffle Pudding
Salted maple caramel can be made one day ahead. Store, covered, in the fridge. Gently warm before serving. We used Toscano Belgian waffles, available in the bakery aisle of major supermarkets.
Ingredients
2 x 360g packets Belgian waffles (8 waffles)
6 eggs, at room temperature
1⁄3 cup caster sugar
1 tsp vanilla extract
1⁄2 tsp ground cinnamon
2 1⁄2 cups milk
300ml tub thickened cream
2 tblsps flaked almonds
Icing sugar mixture and vanilla ice-cream, to serve
SALTED MAPLE CARAMEL
75g butter, chopped
3⁄4 cup maple syrup 1⁄3 cup brown sugar, packed firmly
300ml tub thickened cream
1⁄2 tsp sea salt flakes
Method
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To make caramel, in a large saucepan medium heat. Stir in syrup, sugar and cream. Bring to boil. Gently boil, stirring occasionally, for about 15 minutes, or until thickened. Stir in salt. Transfer to a large, heatproof jug. Cool for 20 minutes.
2 Cut waffles in half crossways. Arrange half the waffles in a single layer over the base of a 12-cup capacity rectangular, ovenproof dish (21cm x 28cm x 7cm deep). Spoon over 1⁄2 cup of caramel. Arrange remaining waffles over the top.
3 Whisk eggs, sugar, vanilla and cinnamon in a large bowl. Add milk and cream. Whisk to combine. Pour over waffles. Sprinkle with almonds.
4 Place dish in a large roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the dish.
5 Cook in a moderately slow oven (160C) for about 1 hour, or until golden brown and set. Remove dish from pan. Stand for 15 minutes before serving.
6 Dust over sifted icing sugar. Serve with ice-cream and caramel.
