Salted caramel and banana waffle

Ingredients For the salted caramel 140g light muscovado sugar 2 tbsp golden syrup 50g butter 300ml double cream

For the waffles 4 large eggs, separated 300g plain flour ½ tsp bicarbonate of soda 2 tbsp golden caster sugar 50g butter, melted 600ml milk

To serve 2 bananas, peeled and cut into large pieces 1 tbsp butter vanilla ice cream (optional)

Method Put the sugar, golden syrup and butter in a saucepan and heat gently, stirring occasionally, until everything has melted together. When the mixture starts to bubble, stir in the double cream and cook for 2 mins. Stir in 1/2 tsp salt, then take off the heat and allow to cool slightly in the pan. Heat the waffle maker (if you don't have one, you can use a griddle pan instead - see tip). Whisk the egg whites to stiff peaks. In a separate large bowl, mix together the flour, bicarbonate, caster sugar and a pinch of salt. Make a well in the centre and add the egg yolks and melted butter. Start mixing with a balloon whisk; keep whisking as you slowly add the milk until you get a smooth, thick batter. Carefully fold in the egg whites with a metal spoon. Use a ladle to pour the batter into your waffle maker and cook for 5 mins or according to the manufacturer's instructions. Repeat until all the

batter has been used up - keep cooked waffles warm in a low oven until serving. Just before serving, heat the remaining butter in a non-stick frying pan over a medium heat and fry the banana pieces until golden. Divide the waffles between 4 plates, top with the fried bananas, drizzle with salted caramel and top with a scoop of vanilla ice cream, if you like.

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