Tag Archives: dessert

Butter waffles

>

Wednesday is baking day in my house and for tea we ate these!


Now, I’d have waffles anytime over pancakes… but I am always searching for the ultimate waffle recipe – at least since I bought my waffle maker last year during that massive snow fall… I want a light and buttery waffle, something crispy and melting at the same time. And today I’ve cracked it ; here it is: the ultimate waffle recipe!

Ingredients list:
4 eggs
Self-raising flour 250g (I used light brown flour)
Butter 125g (use English butter – with salt)
Whipping cream 400gr
Vanilla sugar 2 large spoonfuls
(I make my own vanilla sugar by putting a split vanilla bean into a jar full of caster sugar.)

In a large bowl, work the butter and sugar until fluffy and creamy.
Split your egg whites from their yolk. Then  add the yolks one by one to the mix. Use an electric whisk for that and add the cream and flour, bit by bit. It should be creamy not lumpy.
Clean your hand whisk to beat the egg whites to a stiff consistency, adding a pinch of salt to help start it. They must make peaks when you pull out the blades but don’t overdo it! Carefully fold the whites into the mix with a wooden spatula. You now have a gloriously plump batter, soft as a pillow.

Warm the waffle iron or the electric maker and drop a large spoonful of batter in the centre. Bake until crisp and brown. The rich smell went right up to the loft to entice hungry children…

I like serving these with a blackcurrant sauce or melted chocolate with butter and a few slices of banana. Their buttery flavour hardly needs anything though… The one in the picture has caramel sauce.


I credit this recipe to the booklet compiled by the mums of Lübeck school in Paris. Recipes tried and tasted over generations! A treasure-trove, I tell you!

Advertisements

>Steamed sticky toffee pudding

>


This is the sort of pudding that had me falling in love with British baking traditions: Simple, heart-warming and bursting with flavours. Perfect after a bracing walk round the Wetland Center in Barnes – where I took this reeds picture.

Ingredients list:

3 tbsp of golden syrup (or marmelade)

Self-raising flour 175g

Bicarbonate or baking powder 1 small spoonful

Butter175g

3 large eggs

Demerara sugar 175g

Treacle 1tbsp

(optional : 5 dates soaked in warm water with a drop of vanilla extract or a tbsp of ground ginger)

Sauce :

Golden syrup

Crème fraîche or double cream

Vanilla extract

Butter 1 tbsp

Prepare a pan of boiling water or an electric steamer.

Mix in the food processor: The flour, raising powder, soft butter, whole eggs, sugar and treacle. Scooping out the treacle with a hot spoon, dipped in boiling water, makes it very easy. Add the dates and vanilla or the ginger, if you choose.

Take a ceramic pudding bowl and smear generously with butter. Pour the golden syrup in the bottom. Add the mix. Level with a spoon and cover tightly with foil.

Put in your steamer or in a pan one third full of boiling water for at least two hours- not omitting to check the water level regularly!

Make the sauce by adding all the sauce ingredients to a small pan and heating through. Keep an eye on it until it achieves a nice golden toffee colour.

Take the pudding out and serve hot with a scoop of ice-cream – if you must…