Ingredients Jump to Instructions ↓

  1. 3 large Granny Smith apples

  2. 50g butter

  3. 1/4 teaspoon ground ginger

  4. 1/2 teaspoon ground cinnamon

  5. 1 teaspoon vanilla extract

  6. 4 tablespoons orange juice

  7. 1 teaspoon grated orange zest

  8. 175ml maple syrup, divided

  9. 50g dried cranberries

  10. 50g chopped pecans butter Pumpkin Waffles:

  11. 3 eggs

  12. 350ml buttermilk

  13. 100ml rapeseed oil

  14. 125g pumpkin puree

  15. 135g wholemeal pastry flour

  16. 2 tablespoons caster sugar

  17. 2 teaspoons baking powder

  18. 3/4 teaspoon bicarbonate of soda

  19. 1 teaspoon ground cinnamon

  20. 1/4 teaspoon ground nutmeg

  21. 1/4 teaspoon ground cloves To serve:

  22. 100g creme fraiche

Instructions Jump to Ingredients ↑

  1. To make the Apple-Cranberry Relish: Peel, core and chop the apples into quarter-inch pieces. Combine the chopped apples, 50g butter, 1/2 teaspoon cinnamon, vanilla, orange juice, zest and 3/4 of the maple syrup in a saucepan. Cook over medium heat for about 3 minutes. Add the cranberries and cook 5 to 10 minutes until apples are tender and cranberries have softened.

  2. Remove apples and cranberries using a slotted spoon and set aside in a bowl. Simmer the apple syrup mixture until thick, about 8 minutes, stirring frequently. Remove from heat and stir in the remaining maple syrup. Add the pecans to the apple-cranberry mixture.

  3. Preheat waffle iron according to manufacturer's instructions.

  4. Mix the eggs, buttermilk, oil and pumpkin puree in a bowl, beating well. Combine the pastry flour, sugar, baking powder, bicarbonate of soda, cinnamon, nutmeg, cloves and ginger. Stir the flour mixture into the pumpkin mixture and mix until thoroughly combined. The batter should be pourable; add a tablespoon more buttermilk if necessary.

  5. Cook waffles according to manufacturer's instructions. Serve hot, topped with a dollop of crème fraîche and apple-cranberry relish, with spiced syrup on the side.


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