Cream Waffles with Autumn Berries

The streets in Copenhagen a not only covered with hot dog and ice-cream stands there are waffles stands everywhere. There is nothing more mouth watering than the smell of warm freshly cooked waffles on a cold day. The waffles a sold simply with sugar (my favourite) or with cream, jam or chocolate syrup. The best way to recreate these in the home is with a waffle iron, electric waffle irons are available from most department stores and you will find that they make a great change from pancakes.

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6 Portions

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Prep: 10 minutes
Cook: 5 minutes

Ingredients

Waffles

300g self raising flour
2 small eggs
100ml milk
400ml double or whipping cream, whipped
50g caster sugar
60g melted butter (cooled)

Autumn Berries

100g caster sugar
3 tbsp water
200g blueberries
200g raspberries
200g mulberries or blackberries
300ml double cream.

Method

Waffles: Sift the flour into a bowl with the caster sugar. Make a well in the centre and add the eggs, milk and melted butter, whisk them together until well combined and smooth. Fold in the whipped cream so as to keep its depth. Leave the batter to stand for 30 minutes.
Heat a waffle iron on or over a moderate heat. Pour 2-3 tablespoons of the batter over it and cook it on or over a moderate heat for 3-5 minutes until it is golden brown. Remove it from the waffle iron and place it somewhere warm while you cook the remaining batter.
Autumn Berries: Place the sugar in a saucepan and stir in the water with a wooden spoon. Place the saucepan over a moderate high heat. Stir the sugar with a wooden spoon until the sugar has dissolved. Lower the temperature slightly and leave it to cook for 2-3 minutes. Gently stir in the double cream until well combined, then gently stir in the berries. Leave them to cook for a minute so that they are heated through.
To Serve: Distribute the waffles among 6 plates. Spoon the autumn berries over them and dust the waffles with plenty of icing sugar. Serve.