Belgian waffles with plum compote & amaretto cream
- Preparation and cooking time
- Prep:
- Cook:
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
For the waffle mix
- 180g plain flour
- 2 tsp golden caster sugar
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 180ml buttermilk
- 35g buttermelted
- 1 egg
- oilfor the waffle maker
For the plum compote
- 4 plums
- 2 tbsp golden caster sugar
- 1 vanilla podseeds only
- 1 star anise
- ½ lemonjuiced
For the amaretto cream
- 2 tbsp amaretto liqueur
- 100ml double cream
- 25g toasted flaked almondsto serve
Nutrition: Per serving
- kcal483
- fat23g
- saturates14g
- carbs54g
- sugars19g
- fibre2g
- protein8g
- salt0.9g
Method
step 1
To make the waffle mix, whisk together the flour, sugar, baking powder and soda in a bowl with a pinch of salt. In a separate bowl, whisk together the buttermilk, butter and egg, then whisk into the flour mixture until just combined. Cover with cling film and store in the fridge until needed.
step 2
To make the plum compote, halve and destone the plums. Cut into quarters, and put in a saucepan with the other compote ingredients. On a low heat, bring to a simmer and cook for 15-20 mins (depending on their ripeness). Remove the star anise and leave to cool. Whisk the amaretto and cream together until soft peaks form.
step 3
Lightly oil, then heat the waffle maker. Heat the oven to low so you can keep each waffle warm while the next one cooks. Pour enough batter for one waffle (about a quarter of the mixture) into the waffle maker, close the lid and cook until golden brown on both sides and coming away from the maker easily, about 3-4 mins. Top each one with a spoonful of plum compote and a dollop of the cream. Finish with a sprinkle of almonds.
