2 x 275g packets Golden waffles (10)
100g dark chocolate, coarsely chopped
Icing sugar mixture, to decorate
Vanilla ice-cream, to serve
200g block dark chocolate, finely chopped
2 ½ cups milk
300ml tub thickened cream
1 teaspoon vanilla extract
6 eggs, at room temperature
1/3 cup caster sugar
Arrange waffles, slightly overlapping, over base of a large, rectangular ovenproof dish (12-cup capacity) (22cm x 30cm x 5cm deep). Scatter with chocolate.
To make custard, combine chocolate, milk, cream and vanilla in a large saucepan. Stir over a low heat until chocolate is melted. Don’t boil. Remove. Cool slightly.
Whisk eggs and sugar in a large bowl. Whisk in chocolate mixture until combined. Pour over waffles.
Place dish in a large roasting pan. Pour enough boiling water into pan to come halfway up the sides of the dish.
Cook in a moderately slow oven (160C) for about 45 minutes, or until custard is set. Remove from oven. Lift dish from pan. Stand for 15 minutes.
Dust sifted icing sugar over warm pudding. Serve with ice-cream.