BUBBLE WAFFLES

Bubble waffles image

These waffles are made in a special honeycomb mould and are a popular treat in Hong Kong. The result is crispy edges and soft, chewy 'bubbles'

Provided by Sophie Godwin - Cookery writer

Time 15m

Number Of Ingredients 11

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 675 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 118 grams carbohydrates, Sugar 54 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.9 milligram of sodium