John Whaite make a delicious waffle bread and butter pudding on Lorraine for the festive season.

John says: “This is a great alternative dessert to a traditional Christmas pudding.”

The ingredients are: 12 rectangular waffles, 60g white chocolate chips, 40g stem ginger from a jar, 300ml double cream, 300ml whole milk, Zest of 2 oranges, 150g golden syrup, 3 large eggs, 60ml whisky, 1 tbsp caster sugar and Icing sugar to dust.

To prepare the dessert, slice the waffles in half diagonally and arrange them in the tray.

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 begins to simmer.

Whisk the eggs in a heatproof bowl then slowly pour the cream mixture over the eggs, whilst whisking to avoid scrambling the eggs.

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.

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.