Sunday, 6 December 2009

Overnight Waffles with Caramelised Cinnamon Apples

This seemed like the perfect weekend for waffles, rainy & grey. There is something very comforting about having warm delicious food when the weather is foul. Now usually I opt for healthy breakfasts, most days its porridge with either banana & maple syrup or a bit of chopped apple & cinnamon, and always a sprinkling of flax seed. Sometimes for a change at weekends E. and I will have egg & soldiers. I am amused how E. so enthusiastically dips his toast soldiers into the yolks.

But for ages I felt like something was missing from our breakfast routine; admittedly we do occasionally have pancakes but what I really wanted was waffles. Although pancakes were popular in my family growing up we never had a waffle iron. Occasionally my mom would buy some frozen waffles but those were just not he same. E. was opposed to having another kitchen appliance, despite my advertising campaigns asserting that our quality of life would improve if we only had golden crispy-on-the-outside-fluffy-on-the-inside waffles on a Sunday morning. Then, just as I thought all was lost my girls came through; Roz somehow convinced E. that a waffle iron would make the perfect gift for my birthday.

So these rainy Sunday morning waffles are dedicated to Eimear, Sue, Anna & Rozzy, who presented me with my very own waffle iron for my birthday last year.

These yeast waffles appealed to my senses as I like the softness I imagined they would bring. I do like traditional crispy waffles but I especially love the texture of Belgian waffles and these seemed to be a close match. As for the apple topping, what can I say..., apples are in season and so yummy right now. Sprinkled with cinnamon and a pinch of nutmeg an everyday staple like apples become almost ambrosial.

Overnight Yeast Waffles
Adapted from Cookography
440 g plain flour
1/2 tsp salt
2 tbsp sugar
1 tsp yeast (active dry or instant)
Pinch of nutmeg
400 ml milk
60 ml water
3 eggs
55 g butter, melted and cooled

Combine flour, yeast, sugar and salt in a large bowl, mix to combine.

In a separate bowl, beat eggs and then stir in the milk, water and butter.
Add the liquid ingredients to the dry ingredients and mix until well combined.
Cover and refrigerate overnight.

In the morning take the batter out of the fridge and let the batter warm to room temperature if possible. Pour the batter onto pre-heated waffle iron.

These only took a couple of minutes to cook, once the waffle iron stops steaming they are done. This recipe made 12 waffles so I froze half.

Caramelised Apples
1 tbsp. unsalted butter
5 apples, peeled, cored and sliced
1/3 cup sugar (depending on how sweet the apples are to start)
1 tsp cornflour (dissolved in 3 tbsp of warm water)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Put apples in a sauce pan over medium-high heat with 1 tbsp of water. Once a bit softened add the sugar, cinnamon and nutmeg and corn starch mixture. When the apples are nearly cooked add butter and cook for another few minutes. The apples should be golden and syrupy. Add to waffles.

Somewhat miraculously the rain ceased and we soon saw one of the sunniest days we have had in ages. So while the rain was useful to set the scene for the waffle experience I must say I was thrilled to get some sunshine- a rare treat for London in December.


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