- 120g self-raising flour
- 2 tbsp cornflour
- 1 tbsp custard powder
- 100g golden caster sugar
- 2 large eggs, beaten
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- 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
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 11/2-2 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.