Monday, 25 October 2010

Waffling on

Thank you Amber for this wonderful recipe. Thank you also for coming to my rescue by allowing me to wake you up by text and then not complaining when you had to get dressed and come over with the correct adaptor to make the waffle iron work. And thank you for cooking the waffles when I wasn't in a fit state to do it. I owe you a breakfast.

Waffles with pan fried apples and salted caramel sauce

Makes 8

2 cups plain flour
½ tsp baking powder
1½ cups milk
2 large eggs, separated
¼ cup caster sugar
60g butter, melted
4 tbsp cold water

~for the apples
2 large bramley apples
5 tbsp salted caramel sauce
10g butter

1) Sift the flour and baking powder together and set aside, then stir together the milk, egg yolks, water and melted butter until well mixed. Whisk the egg whites to soft peaks, then add the sugar and whisk again to make a thick meringue.

2) Beat the milk mixture into the flour, making sure to remove all lumps, then gently fold in the meringue. Allow this to sit for 10 minutes before cooking ladlefuls in a waffle iron.

3) While the waffles are cooking, skin,core and thickly slice the apples, then melt the butter in a frying pan and cook over a medium heat until lightly browned. Stir through the salted caramel sauce and serve with the waffles.

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