Name: Bubble waffles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
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

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Bubble waffles

Bubble waffles

Sophie Godwin – Cookery writer

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Serves 2

Easy

Prep: 5 mins

Cook: 10 mins

plus 1 hr resting

A star rating of 4 out of 5.4 ratingsRate

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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'

Vegetarian

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Malt chocolate ice cream

A star rating of 4.6 out of 5.16 ratings

Ultimate vanilla ice cream

A star rating of 4.6 out of 5.114 ratings

Cookies & cream ice cream

A star rating of 3.5 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

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

To serve

matcha green tea ice cream

(or any other flavour you like)
dark chocolate sauce
freeze-dried raspberries

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Nutrition: per serving

kcal675
fat15g
saturates3g
carbs118g
sugars54g
fibre2g
protein14g
salt0.9g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, January 2017

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A star rating of 4 out of 5.4 ratings

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