Delicious sweet treat recipe for Pumpkin Pie Waffles, topped with orange and brandy sauce

1 cup all-purpose cake flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
pinch of salt
1 teaspoon cinnamon
1/2 teaspoon mixed spice
pinch of nutmeg
2 tablespoons castor sugar
1/2 cup buttermilk
1/3 cup milk
1 egg plus 1 egg white
2 tablespoons melted butter, cooled
1/2 cup cooked and cooled pumpkin puree

Orange and brandy sauce:
100g castor sugar
300 ml freshly squeezed orange juice
zest of 1 orange
2 tablespoons butter
45ml Brandy

How to
Sift all the dry ingredients together in a bowl. Whisk together the buttermilk, milk, 1 whole egg and melted butter. Pour the wet ingredients into the dry ingredients and whisk until well combined. Add the pumpkin and mix until smooth.

In a separate bowl, beat the egg white until stiff. Fold the egg white into the batter. Cook the waffles according to the manufactures instructions. I usually ladle in about 1/3 cup of batter per waffle. Serve while hot with the syrup or honey, fruit and Greek yoghurt.

Orange and brandy sauce:
Place the castor sugar in a small saucepan. Heat the sugar without stirring, but swirl every now and then. As the sugar starts to pool and dissolve, swirl through with a fork. Once all the sugar has dissolved, add the orange juice and zest. The caramel will seize up immediately, but will dissolve back into the sauce. Reduce the liquid down on quite a high heat until thick and syrupy, about 8-10 minutes. Whisk in the butter and brandy.

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Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email [email protected].