Name: Bubble waffles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 120g self-raising flour; 2 tbsp cornflour; 1 tbsp custard powder; 100g golden caster sugar; 2 large eggs beaten; 1 tbsp vegetable oil plus extra for greasing; 1 tsp vanilla extract; 50ml evaporated milk; matcha green tea ice cream (or any other flavour you like); dark chocolate sauce; freeze-dried raspberries

120g self-raising flour
2 tbsp cornflour
1 tbsp custard powder
100g golden caster sugar
2 large eggs
beaten
1 tbsp vegetable oil
plus extra for greasing
1 tsp vanilla extract
50ml evaporated milk

To serve

matcha green tea ice cream
(or any other flavour you like)
dark chocolate sauce
freeze-dried raspberries

Method

step 1
Whisk all the waffle ingredients together in a large bowl with a pinch of salt until you have a smooth batter. Cover and leave to rest in the fridge for 1 hr, then transfer to a jug.
step 2
Brush the bubble waffle pan with a little oil, then set over a medium heat. Once hot, pour in half the batter, filling each hole evenly. Attach the lid of the waffle pan, close and immediately flip over. Cook for 1 1/2-2 mins each side until deep golden and crispy on the outside. Use a palette knife to lift the waffle away from the pan and set aside to cool while you make the second one.
step 3
Roll the waffles into a cone shape and put in a glass to stand upright. Fill each one with a few scoops of ice cream, drizzle over the sauce and scatter over the raspberries.