Name: Waffles Suzette
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 70g melted butter, cooled; 370ml tepid milk; 8.4g fresh yeast (or 4.2g dry); 210g strong white bread flour; 30g diastatic malt powder (optional, if not using add 30g more flour); 2g salt; 1g baking powder; 1 medium egg; 2 blood oranges; 50g caster sugar; 50g butter; 50ml brandy

Instructions

Place the milk and fresh yeast in a bowl, whisk and leave to bloom for 10 minutes. Put all the dry ingredients in a separate, large bowl and whisk to combine.
Add the egg to the yeast and milk mixture and whisk thoroughly.
Slowly pour in the yeasted milk and egg mix to the dry ingredients. Whisk as you go until there are no visible lumps.
Once you have a smooth batter, drizzle in the melted butter, whisking again until fully combined.
Place the mix into a deep gastro leaving enough space for the batter to rise.
Leave for an hour to become frothy while you go back to bed / buy the newspaper.
Preheat your waffle iron until it reaches 190°c.
Depending on the size of your waffle iron, ladle on about a quarter of the batter onto the iron and cook for about 7-8 minutes until the waffle is golden and risen.
Next prepare the garnish; Zest the oranges into a bowl, then remove the remaining peel with a sharp or serrated knife. Holding the peeled oranges over the same bowl, carefully remove each segment into the bowl, leaving the membrane behind. Squeeze any remaining juice into the bowl from the membrane and cut peel, discard the membrane and peel.
Caramelise your waffles; Heat a frying pan and sprinkle in the caster sugar and allow it to melt to a caramel, remover from the heat add the butter and swirl around, add the waffles to the pan and then the brandy. Light it up!
Lift out the waffles, leaving the caramel in the pan, throw in the orange segments, juice and zest, bubble briefly (too long and the segments will cook and fall apart).
Pour over the waffles and serve with clotted cream.

Waffles Suzette

Waffles Suzette

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