Waffles with raspberry jam, blackberries and ricotta

By Amanda Laird

Add a comment
Waffles with raspberry jam, blackberries and ricotta. Photo / Babiche Martens
Waffles with raspberry jam, blackberries and ricotta. Photo / Babiche Martens

Raspberry jam

Makes approximately 3 cups
3 cups frozen raspberries
2 cups sugar
1/2 tsp tartaric acid


Makes 8-10
2 cups plain flour
1/2 tsp baking soda
1 tsp baking powder
tsp salt
2 Tbs caster sugar
3 eggs
50g butter, melted
1 1/2 cups milk to mix
Waffle iron

Blackberries to serve
Ricotta to serve
Maple syrup
Icing sugar

1. To make the jam: put the berries into a saucepan and bring to a boil then add the sugar.

2. Stir until the sugar has dissolved then add the tartaric acid and boil rapidly for 4 minutes.

3. Pour into warm, sterilised jars.

4. To make the waffles: sift the flour, baking soda, baking powder and salt into a large bowl.

5. Whisk the sugar and eggs together then whisk in the melted butter. Add to the dry ingredients, with enough milk to make a smooth batter. Let rest for at least 10 minutes while heating the waffle iron.

6. Preheat oven to 100C. Follow the manufacturer's instructions on the waffle iron. Ladle in some batter, then close and cook until golden brown. Remove the waffles and keep warm in the oven while continuing with the mixture.

7. Serve the warm waffles with jam, blackberries, a dollop of ricotta and a drizzle of maple syrup. Dust with icing sugar.

- NZ Herald

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter


Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2015, NZME. Publishing Limited

Assembled by: (static) on production apcf03 at 26 Nov 2015 08:48:18 Processing Time: 1046ms