Pumpkin waffles with apple-cranberry relish

    Pumpkin waffles with apple-cranberry relish


    12 people made this

    About this recipe: Pumpkin waffles are unique for autumn and winter brunches, a special breakfast at the weekend or even for a dinner party pud. These are served with an apple-cranberry relish that features maple syrup and chopped pecans. Granny Smith or even Cox's apples work a treat!

    Serves: 4 

    • Apple-Cranberry Relish
    • 3 large Granny Smith apples
    • 50g butter
    • 1/4 teaspoon ground ginger
    • 1/2 teaspoon ground cinnamon
    • 1 teaspoon vanilla extract
    • 4 tablespoons orange juice
    • 1 teaspoon grated orange zest (optional)
    • 175ml maple syrup, divided
    • 50g dried cranberries
    • 50g chopped pecans
    • butter (optional)
    • Pumpkin Waffles
    • 3 eggs
    • 350ml buttermilk
    • 100ml rapeseed oil
    • 125g pumpkin puree
    • 135g wholemeal pastry flour
    • 2 tablespoons caster sugar
    • 2 teaspoons baking powder
    • 3/4 teaspoon bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • To serve
    • 100g crème fraîche

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. To make the Apple-Cranberry Relish: Peel, core and chop the apples into quarter-inch pieces. Combine the chopped apples, 50g butter, 1/2 teaspoon cinnamon, vanilla, orange juice, zest and 3/4 of the maple syrup in a saucepan. Cook over medium heat for about 3 minutes. Add the cranberries and cook 5 to 10 minutes until apples are tender and cranberries have softened.
    2. Remove apples and cranberries using a slotted spoon and set aside in a bowl. Simmer the apple syrup mixture until thick, about 8 minutes, stirring frequently. Remove from heat and stir in the remaining maple syrup. Add the pecans to the apple-cranberry mixture.
    3. Preheat waffle iron according to manufacturer's instructions.
    4. Mix the eggs, buttermilk, oil and pumpkin puree in a bowl, beating well. Combine the pastry flour, sugar, baking powder, bicarbonate of soda, cinnamon, nutmeg, cloves and ginger. Stir the flour mixture into the pumpkin mixture and mix until thoroughly combined. The batter should be pourable; add a tablespoon more buttermilk if necessary.
    5. Cook waffles according to manufacturer's instructions. Serve hot, topped with a dollop of crème fraîche and apple-cranberry relish, with spiced syrup on the side.

    Pumpkin puree...

    You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

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