74
STICKY DATE AND BUTTERSCOTCH SAUCE
SERVES
8
WAFFLES
PREPARATION
25
MINUTES
COOK
10
MINUTES
Ingredients
• 300 g pitted dates, chopped
• 360 ml water
• 1 teaspoon bi–carb soda
• 200 g unsalted butter, melted
and cooled
• 240 ml milk
• 75 g raw sugar
• 4 eggs
• 360 g self-raising flour
• 2 teaspoons vanilla extract
Butterscotch sauce
• 100 g butter
• 225 g brown sugar
• 300 ml cream
Vanilla ice cream or cream to serve
Method
1. Place dates and water into a saucepan and bring to the boil over medium heat; cook 5
minutes. Cool and stir through bi-carb soda. Stand for 10 minutes.
2. Place eggs, milk, butter and vanilla in a large jug and whisk until well combined.
3. Combine flour and sugar into a large mixing bowl and make a well in the centre.
4. Carefully whisk in egg milk mixture followed by the softened date mixture to form a
smooth batter.
5. Select CLASSIC waffle setting and dial up number 6 on the browning control dial.
6. Preheat until orange light flashes up and the word HEATING disappear.
7. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook
until timer has finished and ready beep has sounded 3 times. Set aside.
8. To make the butterscotch sauce, place butter, brown sugar and cream into a saucepan
and stir until melted. Bring to the simmer and cook for 5 minutes or until thick and syru-
py.
9. Serve waffle drizzled with butterscotch sauce and a scoop of ice cream.
Содержание DESIGN GOURMET WAFFLEMAKER ADVANCED 4S
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