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RECIPE: Mynhardt Joubert’s Cashew, caramel waffles

RECIPE: Mynhardt Joubert’s Cashew, caramel waffles

Chef Mynhardt Joubert is known for his hearty, warm, and nostalgic cooking, so there can be no better time for it than Easter. While not exactly traditional these cashew-nut, caramel waffles are exactly the kind of indulgent and family-orientated dessert that marks this holiday.

“My first recollection of a waffle is when I was five years old and on holiday with my grandparents whom I adored. We were on a roadtrip and stopped in Kimberley at the Big Hole and ate warm waffles with real maple syrup in a tea room. I will never forget the taste or the experience, they always make me nostalgic,” says Joubert. ” The caramel sauce is one of my mom’s recipes and we have loved and adored it for years, we recently started adding the salt.”

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Home-made Cashew-nut Waffles with Salted-caramel Sauce

A delicious treat for Easter, these home-made Cashew-nut waffles with salted caramel sauce will give your family an indulgent and nostalgic treat for Easter. Recipes RECIPE: Mynhardt Joubert’s Cashew, caramel waffles European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


  • 125g butter
  • 500ml milk
  • 4 eggs, separated
  • 120g flour
  • 8g baking powder
  • 25g brown sugar
  • a pinch of salt
  • 75g cashews, chopped
  • 1 tin well-chilled evaporated milk
  • 1 packet Moirs Caramel Instant Pudding
  • 75g golden syrup
  • 50g peanut butter
  • 3g salt


Melt the butter in a saucepan and add the milk. Turn off the heat, let stand for two minutes, and place in a mixing bowl. Whip the egg yolks and add to the warm milk, mix well. Add the dry ingredients and chopped nuts spoonfuls at a time and mix through. Whip the egg whites till stiff peaks, and gently fold into the mixture. Bake in a well-greased waffle pan.

For the caramel sauce, whip the milk and pudding together until thick, then add the syrup, peanut butter and salt.

Serve with extra cream and chopped nuts.

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