Gingerbread waffles

Gingerbread waffles 420g plain flour 4 teaspoons baking powder 2 teaspoons ground cinnamon 2 teaspoons ground ginger 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon salt 4 large eggs 150g soft brown sugar 250g tinned pumpkin puree 300 ml milk 150g treacle 110g melted butter, plus more to butter the iron Syrup, whipped cream or fresh fruits for topping, to pass at table.

Preheat waffles iron.

In a large bowl combine plain flour, baking powder, cinnamon, ginger, nutmeg and salt.

In a medium bowl, beat eggs and sugar until fluffy, then beat in pumpkin, milk, treacle and melted butter.

Stir the wet mix into the dry carefully, until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.