Oven Waffles (makes 12)

200g (7 oz) plain flour

1 tsp baking powder

1 tsp salt

50g (2oz) caster sugar

2 eggs

100 mls or 5 tbsps sunflower oil

300 mls ( ½ pint) milk


Waffles are a fun breakfast treat but can also be enjoyed as a quick pudding with fruit and ice cream.  Start by sifting flour, baking powder and salt into a large bowl.  Add the sugar and mix well.  Whisk the sunflower oil, milk and eggs together.  Pour the wet ingredients into the dry, whisking until you have a smooth batter. Place 2 silicon waffle moulds in to a large baking tray then fill with the whisked batter.  Place the tray in the oven and bake at 200 C, Gas 6 for 10-12 minutes or AGA first runners of the Roasting Oven for 5 minutes then turn for 5 minutes. Then place on the base of the roasting oven for 2 minutes.  Enjoy adding blueberries or cinnamon or a flavour of your choice.  (I love fruit compote and Greek yoghurt over the top of the hot waffles for breakfast)


Easy Berry Breakfast Compote

1 350 g  fresh or bag frozen autumn berries, defrosted

2 tbsp icing sugar or caster sugar

4 – 5 tbsp water

2 -3 tbsp Cream de Cassis (optional)


Place the berries and water into a saucepan over a low to medium heat for 7 minutes or until the berries are soft then add the sugar and Cream de Cassis, if using, and heat for 1 to 2 minutes.   Do not rapid boil or you will have jam.  Try to keep the berries intact.  This can be served hot or cold and will keep covered in the fridge for 3 days.


Visit Little Oaks Cookery School to see for more details 

Carefully selecting wild berries, fruits and botanicals from the beautiful countryside RubyBlueSpirits  move in harmony with the changing seasons, and lock the purity of...


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