Name: Pumpkin pie waffles with orange and brandy syrup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: Classic
Ingredients: 1 cup flour cake; 1 tsp Baking powder; 1/2 tsp Bicarbonate of soda; salt just a pinch; 1 tsp cinnamon ground; 1/2 tsp mixed spice ground; nutmeg ground, pinch; 2 castor sugar; 1/2 cup Buttermilk; 1/3 cup milk; 1 eggs; 1 eggs whites only; 2 butter melted, cooled; 1/2 cup pumpkin purèe; 100 g castor sugar; 300 ml orange juice freshly squeezed; orange zest only; 2 butter; 45 ml butter

Recipe Disclaimer

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Ingredients (19)

1 cup	flour — cake
1 tsp	Baking powder
1/2 tsp	Bicarbonate of soda
	salt — just a pinch
1 tsp	cinnamon — ground
1/2 tsp	mixed spice — ground
	nutmeg — ground, pinch
2	castor sugar
1/2 cup	Buttermilk
1/3 cup	milk
1	eggs
1	eggs — whites only
2	butter — melted, cooled
1/2 cup	pumpkin — purèe

ORANGE AND BRANDY SAUCE:

100 g	castor sugar
300 ml	orange juice — freshly squeezed
	orange — zest only
2	butter
45 ml	butter

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Method:

WAFFLES:
Sift all the dry ingredients together in a bowl. Whisk together the buttermilk, milk, 1 whole egg and melted butter. Pour the wet ingredients into the dry ingredients and whisk until well combined. Add the pumpkin and mix until smooth.

In a separate bowl, beat the egg white until stiff. Fold the egg white into the batter. Cook the waffles according to the manufactures instructions, ladle in about 1/3 cup of batter per waffle. Serve while hot with the syrup or honey, fruit and Greek yoghurt.

ORANGE AND BRANDY SAUCE: Makes about 200ml.

Place the castor sugar in a small saucepan. Heat the sugar without stirring, but swirl every now and then. As the sugar starts to pool and dissolve, swirl through with a fork. Once all the sugar has dissolved, add the orange juice and zest.

The caramel will seize up immediately, but will dissolve back into the sauce. Reduce the liquid down on quite a high heat until thick and syrupy, about 8-10 minutes. Whisk in the butter and brandy.

Recipe reprinted with permission of Bibby’s Kitchen@36.

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