Waffles with strawberry compôte and ice cream recipe
 An indulgent dessert that children will love. Swap the ice cream for yoghurt if you prefer your waffles as a breakfast dish. Equipment and preparation: for this recipe you will need a waffle maker. 250g/9oz plain flour1½ tsp baking powder1 tsp salt1 tbsp caster sugar3 free-range eggs, lightly beaten425ml/¾ pint full-fat milk110g/4oz melted butter, plus extra for greasing 250g/9oz plain flour 1½ tsp baking powder 1 tsp salt 1 tbsp caster sugar 3 free-range eggs, lightly beaten 425ml/¾ pint full-fat milk 110g/4oz melted butter, plus extra for greasing 75g/3oz caster sugar25g/1oz butter250g/9oz strawberries, hulled1 lemon, zest only500ml/18fl oz vanilla ice cream, to serve4-8 tbsp maple syrup, to serve 75g/3oz caster sugar 25g/1oz butter 250g/9oz strawberries, hulled 1 lemon, zest only 500ml/18fl oz vanilla ice cream, to serve 4-8 tbsp maple syrup, to serve Method For the waffles, preheat a waffle maker to a medium setting and preheat the oven to 140C/275F/Gas 1. Mix the flour, baking powder, salt and sugar in a large mixing bowl. Whisk in the eggs, milk and butter until well combined.Brush the waffle maker with a little melted butter and then ladle some of the batter into each well of the waffle maker. Close the lid and cook for five minutes, or until golden-brown and crisp. Remove and place on a tray in the oven to keep warm, while you use the rest of the batter.For the strawberry compôte, place the sugar and five tablespoons of water with the butter in a saucepan. Add the strawberries and lemon zest. Simmer for five minutes. To serve, stack the waffles onto each of four plates, top with some strawberry compôte and a dollop of vanilla ice cream. Finish with a drizzle of maple syrup. For the waffles, preheat a waffle maker to a medium setting and preheat the oven to 140C/275F/Gas 1. For the waffles, preheat a waffle maker to a medium setting and preheat the oven to 140C/275F/Gas 1. Mix the flour, baking powder, salt and sugar in a large mixing bowl. Whisk in the eggs, milk and butter until well combined. Mix the flour, baking powder, salt and sugar in a large mixing bowl. Whisk in the eggs, milk and butter until well combined. Brush the waffle maker with a little melted butter and then ladle some of the batter into each well of the waffle maker. Close the lid and cook for five minutes, or until golden-brown and crisp. Remove and place on a tray in the oven to keep warm, while you use the rest of the batter. Brush the waffle maker with a little melted butter and then ladle some of the batter into each well of the waffle maker. Close the lid and cook for five minutes, or until golden-brown and crisp. Remove and place on a tray in the oven to keep warm, while you use the rest of the batter. For the strawberry compôte, place the sugar and five tablespoons of water with the butter in a saucepan. Add the strawberries and lemon zest. Simmer for five minutes. For the strawberry compôte, place the sugar and five tablespoons of water with the butter in a saucepan. Add the strawberries and lemon zest. Simmer for five minutes. To serve, stack the waffles onto each of four plates, top with some strawberry compôte and a dollop of vanilla ice cream. Finish with a drizzle of maple syrup. To serve, stack the waffles onto each of four plates, top with some strawberry compôte and a dollop of vanilla ice cream. Finish with a drizzle of maple syrup.