Bubble Waffles

• self‑raising flour↗120g g
• cornstarch2 tbsp tbsp
• pudding powder1 tbsp tbsp
• golden sugar↗100g g
• large eggs↗2

  beaten

• vegetable oil↗1 tbsp tbsp

  plus extra for greasing

• vanilla extract↗1 tsp tsp
• condensed milk↗50ml ml
• matcha‑flavoured ice cream

  (or any other flavour of your choice)

• dark chocolate sauce↗
• raspberries↗freeze-dried

  dried

Step-by-step instructions

1. 1

   Whisk all the waffle ingredients in a large bowl with a pinch of salt until you obtain a smooth batter. Cover and chill in the refrigerator for 1 hour, then pour into a jug.

2. 2

   Grease the bubble waffle iron with a small amount of oil and place over medium heat. When hot, pour half the batter, filling each cavity evenly. Close the lid and immediately flip the iron. Cook 1½–2 minutes on each side until deep golden and crisp on the outside. Using a palette knife, lift the waffle from the iron and set to cool while you cook the second batch.

3. 3

   Shape the waffles into a cone and place them upright in a glass. Fill each with several scoops of ice cream, drizzle with sauce, and sprinkle with dried raspberry.