Gastroback 42421 User Manual - Page 32

Sticky date and butterscotch sauce serves 8 waffles preparation 25 minutes cook 10 minutes Ingredients • 300 g pitted dates, chopped • 360 ml water • 1 teaspoon bi-carb soda • 200 g unsalted butter, melted and cooled • 240 ml milk • 75 g raw sugar • 4 eggs • 360 g self-raising flour • 2 teaspoons vanilla extract Butterscotch sauce • 100 g butter • 225 g brown sugar • 300 ml cream Vanilla ice cream or cream to serve Method 1. Place dates and water into a saucepan and bring to the boil over medium heat; cook 5 minutes. Cool and stir through bi-carb soda. Stand for 10 minutes. 2. Place eggs, milk, butter and vanilla in a large jug and whisk until well combined. 3. Combine flour and sugar into a large mixing bowl and make a well in the centre. 4. Carefully whisk in egg milk mixture followed by the softened date mixture to form a smooth batter. 5. Select CLASSIC waffle setting and dial up number 6 on the browning control dial. 6. Preheat until orange light flashes up and the words HEATING disappear. 7. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times. Set aside. 8. To make the butterscotch sauce, place butter, brown sugar and cream into a saucepan and stir until melted. Bring to the simmer and cook for 5 minutes or until thick and syrupy. 9. Serve waffle drizzled with butterscotch sauce and a scoop of ice cream. 68