These waffles are made in a special honeycomb mould and are a popular treat in Hong Kong. The result is crispy edges and soft, chewy ‘bubbles’.
It’s hard to avoid the freak shake revolution, with Instagram going wild for glasses filled with rich chocolate milk and ice cream, then piled high with donuts, cookies and more. North London offer some of the most photogenic freak shakes around, and while I wouldn’t advise regular consumption, an occasional freak shake topped with ice cream, Oreo brownie, pretzels and chocolate sauce can’t do too much harm, right!
- 120g self-raising flour
- 2 tbsp cornflour
- 1 tbsp custard powder
- 100g golden caster sugar
- 2 large eggs, beaten
- 1 tbsp vegetable oil, plus extra for greasing
- 1 tsp vanilla extract
- 50ml evaporated milk
- matcha green tea ice cream (or any other flavour you like)
- dark chocolate sauce
- freeze-dried raspberries
- Whisk all the waffle ingredients together in a large bowl with a pinch of salt until you have a smooth batter. Cover and leave to rest in the fridge for 1 hr, then transfer to a jug.
- Brush the bubble waffle pan with a little oil, then set over a medium heat. Once hot, pour in half the batter, filling each hole evenly. Attach the lid of the waffle pan, close and immediately flip over. Cook for 11/2-2 mins each side until deep golden and crispy on the outside. Use a palette knife to lift the waffle away from the pan and set aside to cool while you make the second one.
- Roll the waffles into a cone shape and put in a glass to stand upright. Fill each one with a few scoops of ice cream, drizzle over the sauce and scatter over the raspberries.