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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- 125g butter
- 500ml milk
- 4 eggs, separated
- 120g flour
- 8g baking powder
- 25g brown sugar
- a pinch of salt
- 75g cashews, chopped
- CARAMEL SAUCE
- 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.