Mon, 7 August 2017
Chef Charlo Clarke from the Martello Hotel in Bray shares a delicious recipe this morning for Bubble waffles served with vanilla pod ice cream , fresh raspberries and belgian chocolate sauce.
For Bubble waffle mix :
120g self raising flour
2 tablespoons cornflour
1 tablespoon custard powder
2 Eggs beaten
100g castor sugar
1 tablespoon Wicklow Rapeseed oil
1 tablespoon vanilla extract
50 ml condensed milk
Method:
Pre heat waffle machine to 180 c
1- mix all of waffle ingredients together with a pinch of salt till smooth mixture and chill for a least 1 hour then transfer to a jug
2- Brush hot bubble waffle pan with oil and pour in waffle batter making sure every hole is filled evenly
3- Place lid closed and cook for 3 mins till golden and each bubble fully cooked
4- use tongs or palette knife to lift out cooked waffle
5 - set aside and proceed to make another one
6- once waffle has slightly cooked spread on some Nutella spread evenly over waffle
7- Place waffle into serving cup and fill with ice cream and toppings of your choice
8- Fresh Raspberries, chocolate sauce , poking candy and chocolate flake are my favourites
