Gastroback 42422 Design Gourmet Waffle Maker Advanced 2S - Manual (Page 32)

68
stiCky date and ButtersCotCh sauCe
sERvEs
8
wafflEs
pREpaRation
25
minutEs
cook
10
minutEs
ingredients
• 300 g pitted dates, chopped
• 360 ml water
• 1 teaspoon bi–carb soda
• 200 g unsalted butter, melted
and cooled
• 240 ml milk
• 75 g raw sugar
• 4 eggs
• 360 g self-raising flour
• 2 teaspoons vanilla extract
Butterscotch sauce
• 100 g butter
• 225 g brown sugar
• 300 ml cream
Vanilla ice cream or cream to serve
method
1. Place dates and water into a saucepan and bring to the boil over medium heat; cook 5
minutes. Cool and stir through bi-carb soda. Stand for 10 minutes.
2. Place eggs, milk, butter and vanilla in a large jug and whisk until well combined.
3. Combine flour and sugar into a large mixing bowl and make a well in the centre.
4. Carefully whisk in egg milk mixture followed by the softened date mixture to form a
smooth batter.
5. Select CLASSIC waffle setting and dial up number 6 on the browning control dial.
6. Preheat until orange light flashes up and the words HEATING disappear.
7. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook
until timer has finished and ready beep has sounded 3 times. Set aside.
8. To make the butterscotch sauce, place butter, brown sugar and cream into a saucepan and
stir until melted. Bring to the simmer and cook for 5 minutes or until thick and syrupy.
9. Serve waffle drizzled with butterscotch sauce and a scoop of ice cream.