the Breville Test Kitchen
Poached Rhubarb and Vanilla Custard Waffles
35 mins total time
15 mins active time
Easy
Makes 12
Ingredients
Measurements:
500 g fresh rhubarbcut into 4cm lengths
¾ cup (150 g) superfine sugardivided
1 cup (240 ml) water
3 large eggsseperated
2 cups (480 ml) milk
1 tsp vanilla extract
125 g buttermelted and cooled
1 cup vanilla pudding powder
1¾ cups (225 g) self-rising flour
1 tsp baking powder
To serve
Vanilla pudding
Powdered sugar
Instructions
- 1Combine the rhubarb, ¼ cup (50g) superfine sugar and the water in a medium saucepan over medium-low heat. Bring to a simmer and cook for 5 minutes until the rhubarb is just tender. Strain the rhubarb, discarding the liquid.
- 2Put the egg yolks, milk, vanilla and butter in a medium bowl and whisk until well combined.
- 3Combine the pudding powder, flour, baking powder and remaining ½ cup (100g) superfine sugar in a large bowl and make a well in the center.
- 4Whisk the egg mixture into the flour mixture to form a smooth batter. Fold in half of the rhubarb.
- 5Beat the egg whites with a stand mixer until stiff peaks form. Gently fold the egg whites into the batter.
- 6Select BELGIAN waffle setting and dial up 6 on LIGHT/DARK indicator dial.
- 7Preheat until the orange light flashes and the word HEATING disappears.
- 8Pour ½ cup of the batter into each waffle square. Close the lid and cook.
- 9Repeat with the remaining batter.
- 10Serve waffles with vanilla pudding and remaining rhubarb, dusted with powdered sugar.
