Feeds – 4 | Preparation time –15 minutes

Panettone Waffles –
250g plain flour
7g baking powder
20g caster sugar
1 tsp ground cinnamon
470ml full fat milk
2 eggs
30ml vegetable oil
handful of dried apricots – finely chopped
handful of raisins – finely chopped
large knob of butter to grease waffle maker
Drunken Apricots – Allow 1 Apricot per serving
2 generous glugs of brandy
1 knob of butter
2 tbsp of brown sugar
1 star anise
1 clove

Crème Anglaise –
250ml double cream
½ tsp vanilla extra or 1 vanilla pod, halved and seeds scraped
4 large egg yolks - whisked
75g caster sugar

Combine all of the waffle ingredients except the dried fruit in a large mixing bowl until the large lumps have disappeared – be careful to not over stir before finally adding in the chopped fruit. Allow the waffle maker to heat up and give it a generous coating of butter. Add a ladle of the mixture and allow to cook until golden. This should take a couple of minutes or so. Serve while hot or reheat in the oven until crisp.

For the drunken apricots combine all of the ingredients except the apricots and bring to the boil before reducing the heat to low. Chop the apricots into thirds or halves and lay them chopped side down in the brandy. Allow to stew for 5 or so minutes until soft then serve. Drizzle over juice from the pan when serving.

For the Crème Anglaise combine the cream and vanilla in a saucepan, place over a medium to high heat and bring almost to the boil. Combine the egg yolks and sugar until you have a smooth consistency then pour half of your hot cream mixture into your egg and sugar mixture and whisk vigorously. Pour the combined ingredients back into the pan with the remaining warm cream and continue to whisk to avoid any lumps forming. Continue to cook over a medium heat until the sauce thickens a little. Serve warm poured over the waffles.