Salted dulce de leche pumpkin waffles

Salted dulce de leche pumpkin waffles

By
From
Melts
Makes
12
Prep
25 mins
Cooking time
30 mins
Photographer
Jaqui Melville

These mini waffles create a delicious toasted sandwich, perfect with a scoop of vanilla ice cream. If you’re not into waffles, this is also great made with lightly toasted banana bread.

Ingredients

Quantity Ingredient

Pumpkin waffles

Quantity Ingredient
85g pumpkin, peeled and diced
175g spelt flour
40g cornflour
140g rolled oats
2 tablespoons brown sugar
1 tablespoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
225ml whole milk
100g greek yoghurt
3 tablespoons coconut oil
1 teaspoon vanilla extract

Chocolate sauce

Quantity Ingredient
150g cocoa chocolate, broken into pieces
55ml double cream
2 tablespoons butter
3 tablespoons golden syrup

To serve

Quantity Ingredient
300g salted dulce de leche
vanilla ice cream

Method

  1. Steam the pumpkin for the waffles in the microwave or using a stovetop steamer for 10–15 minutes until soft. Transfer to a food processor and blend until smooth. Set aside.
  2. Mix together the flour, cornflour, oats, sugar, baking powder, cinnamon and salt in a large bowl. Whisk in the eggs, milk, yoghurt, oil, vanilla extract and pumpkin purée until well combined. Leave to rest for 15 minutes, heat the waffle iron, and turn on the oven at its lowest temperature.
  3. To make the mini waffles, quickly spoon 2 tablespoons of batter into the waffle iron at regular intervals, leaving space between each one. Cook according to the manufacturer’s instructions until golden. Remove the waffles with tongs and put them in an ovenproof dish in the oven to keep warm. Repeat the process until you have used up all the batter; you should end up with about 24 mini waffles. If you don’t want to use them all at once, they can be stored for up to 3 months in the freezer.
  4. Make the chocolate sauce by putting the chocolate and cream into a small saucepan. Heat gently, stirring all the time, until the chocolate has melted into the cream. Add the butter and golden syrup, take off the heat and stir through.
  5. To serve, liberally coat half of the waffles with the dulce de leche, add a small scoop of ice cream on top then, working quickly, drizzle the warm chocolate sauce over the top. Close the sandwiches and serve immediately.
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