By Sarah-Kim Watchorn
"These Easter recipes will, I hope, bring some fun into your kitchen. We all need more colour in our lives right now and these treats are a lot more exciting than banana bread!"
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Serves: 6 people
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For The Waffles
0.5 tsp Bicarbonate of Soda
75 g Butter
1 tsp Dried Active Yeast
1 medium Free Range Eggs
25 g Light Brown Sugar
250 ml Milk
200 g Plain Flour
0.25 tsp Sea Salt
50 g Sprinkles
and a little extra for the finale
Pop the milk, 50g butter, flour, yeast, sugar and salt in a large bowl.
Mix well until smooth. Roll clingfilm over the top and cover tightly. Leave on the counter overnight or for about 7 hours.
When you are ready to cook, heat your waffle iron.
Use a spatula to mix through the egg and bicarbonate of soda, along with half the sprinkles.
Brush the waffle maker using the remaining melted butter.
Add half a ladle of the mix to each side of the waffle maker.
Add more sprinkles and cook for 3 minutes.
Repeat with the rest of the mixture to give you 12 to 6 in total.
To make the sauce, put the butter and sugar in a small saucepan with the cream.
Bring to a steady simmer and let it bubble until it has thickened a little.
Add a drop of pink colouring at a time to reach the shade of pink you fancy.
To serve, top the waffles with scoops of the ice cream, drizzle with the sauce and scatter over more sprinkles