Festive breakfasts

A special day calls for a special start level up with one of these indulgent recipes

Chocolate-coated Belgian waffles with berries

SERVES 4

Ingredients

260g plain flour

1 tbsp baking powder

1 tsp sea salt

1 tbsp granulated sugar

3 Clarence Court eggs, beaten

120g unsalted butter, melted

420ml full-fat milk

For the chocolate sauce

175g dark chocolate, broken up

50g caster sugar

For the mixed berries

175g frozen mixed berries

1 tsp caster sugar

Double cream, to serve

1. For the waffles, preheat a waffle maker to a medium setting and preheat the oven to 140°C/120°C fan/gas mark 1.

2. Mix the flour, baking powder, salt and granulated sugar in a large mixing bowl. Whisk in the eggs, butter and milk until well combined. Ladle the batter into each well of the waffle maker, close the lid and cook for five minutes or until golden-brown and crisp. Repeat the process until the batter is used. Keep the waffles warm on a baking tray in the oven.

3. For the hot chocolate sauce, melt the chocolate in a bowl set over a pan of simmering water (the bottom of the bowl should not touch the water).

4. In another pan, heat the sugar and 4 tbsp of water, stirring until the sugar dissolves. Bring to the boil. Stir the sugar syrup into the chocolate until smooth and shiny.

5. Pour the chocolate mixture into a shallow bowl and dip each waffle into the mixture to coat the top. Lay the waffles on a sheet of greaseproof paper to allow the chocolate to set.

6. Meanwhile, warm the berries in a pan on a low heat and add the sugar. Heat until the berries are hot and have started to release their juice and the sugar has completely dissolved.

7. Serve the waffles in a stack with the berries and add a dollop of cream.

Eggs royale

SERVES 4

Ingredients