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Sticky Date Waffles with Butterscotch Sauce

Sticky Date Waffles with Butterscotch Sauce

1 hr total time

20 mins active time

Medium

Makes 8

Ingredients


Measurements:

  • 9 oz pitted dried dates

    chopped

  • 1½ cups (12 fl oz) water
  • 1 tsp baking soda
  • 4 large eggs
  • 1 cup (8 fl oz) milk
  • 1 cup (8 oz) unsalted butter

    melted and cooled

  • 2 tsp vanilla extract
  • 3 cups (1 lb) self-rising flour
  • ⅓ cup (2¼ oz) superfine sugar

For the butterscotch sauce:

  • 125 g unsalted butter
  • 1 cup brown sugar
  • 1 cup (8 fl oz) heavy cream

To serve:

  • Whipped cream

Instructions

  • 1To make the butterscotch sauce, place the butter, sugar and cream in a small saucepan and bring to the boil over medium-high heat. Reduce the heat to medium and simmer, for 5 minutes until the sauce thickens.
  • 2Put the dates and the water in a medium saucepan and bring to the boil over medium-high heat. Reduce the heat to medium and simmer, for 5 minutes. Remove from the heat. Stir in the baking soda. Let stand for 20 minutes until the dates have broken down.
  • 3Put the eggs, milk, butter and vanilla in a medium bowl and whisk until well combined.
  • 4Combine the flour and sugar in a large bowl and make a well in the center.
  • 5Whisk the egg mixture into the flour mixture to form a smooth batter. Whisk in the date mixture until smooth.
  • 6Select CLASSIC waffle setting and dial up number 6 on temperature control dial.
  • 7Preheat until the orange light flashes and the word HEATING disappears.
  • 8Pour ½ cup of the batter into each waffle square and close the lid to cook.
  • 9Repeat with the remaining batter.
  • 10Serve with butterscotch sauce and whipped cream.