Christmas pudding: it’s great in small doses, after a big Christmas dinner. A little bit hard to take otherwise though, right?
Waffling seemed like an obvious step, but Christmas puddings don’t have much structural integrity, so I added some thick batter to hold them together: I used soy yoghurt, self-raising flour, breadcrumbs and a little caster sugar.
This worked really, really well, served with yoghurt. The mild, crunchy batter sets off the soft, sweet intensity of the pudding itself.
Got some doughnuts from Margiotta’s that turned out to be a bit stale. Naturally, my first thought was that even if they failed as doughnuts, they might yet succeed as waffles.
I smeared them in margarine, for lubrication and better thermal contact.
They were certainly much improved by the waffling, but they were a little on the dry side. Fortunately it was a pack of five, so I was able to improve on the second batch of doughfles by first steaming them, with some water in the bottom of the waffle iron and the lid mostly closed. I also sprinkled a little icing sugar on top at the end.
After my first experiment with waffling tofu, I concluded that it had too little of anything but protein to really brown satisfyingly, so next time I mixed it with panko bread crumbs and just a little bit of oat milk.
This worked beautifully. The dark specks are just a bit of leftover chocolate from a chocolate chip waffle.
Can recommend. I’m going to try it with soft tofu now, and have it with chips and curry sauce.