Autumn is upon us and we are in need of waffles. Give this recipe a whirl for a cosy night in.
2 cox apples
1 tsp. ground cinnamon
¼ tsp. ground cloves
2 tbsp. soft brown sugar
40g unsalted butter
70g self -raising white flour
70g self- raising wholemeal flour
1 tsp. baking powder
1 tsp. golden caster sugar
1 large egg
240ml whole milk
2 tbsp. golden caster sugar
½ tsp. fine sea salt
60g mixed nuts – Pistachios, walnuts, whole almonds
4 large scoops of Hot Toddy Ice Cream
Preheat the oven to 180C, 160fan, Gas 4. Keeping the skins on the apples, core them and cut each one in to quarters. Throw the apples in to a medium sized baking dish or roasting tray. Toss together with the cinnamon, ground cloves and soft brown sugar. Dot with the butter and place in the preheated oven for 15-20 minutes, shaking the pan twice during cooking time. Cook until the apples are a golden caramel colour and tender when cut.
Make the waffles. Sieve both flours and baking powder in to a large mixing bowl. Stir through the sugar. Crack the egg in to the centre and gradually whisk in additions of the milk until you have a smooth uniform batter. Heat your waffle machine and ladle the mixture in to the maker. Cook the waffles for 3-4 minutes each or until crisp on the outside and fluffy in the centre. Set aside in a warm place.
Heat a large frying pan over a medium heat. Add the nuts to the pan and lightly toast for 3 minutes. Add the sugar and salt and allow it to bubble and begin to caramelise for several minutes, swirl the pan so that all the nuts are well coated. Tip the nuts in to a bowl.
Place a waffle on each plate. And top with a generous pile of the baked, spiced apples. Top with each one with a scoop of ice cream and a pile of the jewelled caramelised nuts. Serve topped with sparklers.
Invite friends to join if you're feeling generous or sit down in front of TV and indulge.
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