Looking to make a next-level Easter treat? London-based restaurant Dirty Bones has created a waffle recipe with a difference. Here’s how you can make it at home
There are loads of ways you can celebrate Easter from the comfort of your own home, many of which involve chomping your way through mountains of chocolate, hot cross buns and simnel cake. But how about, this year, you go for something a little more out of the box?
In 2013, during several stints in New York eating, drinking and generally enjoying life, two friends began to develop an idea for a new NYC-inspired food and cocktail concept. And when the perfect basement space came up just off Kensington High Street, London, concept-turned-reality and Dirty Bones was born. Since then, it’s opened three other restaurants in the capital (in Shoreditch and Soho) and one in Oxford, making creative comfort food dishes with top-quality ingredients.
And just in time for Easter, Dirty Bones has released the recipe for its limited-edition Easter Waffle. The decadent sweet treat consists of Cadbury Creme Eggs on a crispy golden waffle, topped with vanilla ice cream, marshmallow fluff, toffee and chocolate sauces and crushed Cadbury Mini Eggs. Essentially, it’s the perfect indulgent Easter treat, and kids, in particular, are sure to love it.
As well as making them available at its London and Oxford restaurants from 3 to 16 April, Dirty Bones is giving those with a sweet tooth the chance to make the dish at home. Here’s the recipe to get you started. Happy baking!
(subhead) Ingredients:
● Chocolate sauce
● Caramel sauce
● Cadbury Creme Egg (one per person is normally enough)
● Cadbury Mini Eggs
● Marshmallow Fluff
● Frozen milk chocolate
● White chocolate gelato
(subhead) For the waffle batter, you’ll need:
• Two eggs
• 220g plain flour
• 340ml full-fat milk
• 100g melted, unsalted butter
• 1 tbsp sugar
• 12g baking powder
• Pinch of salt
• Waffle iron (we recommend this one)
(subhead) How to make Dirty Bones’ legendary Creme Egg Waffle
To make the waffle batter, beat the eggs until frothy. Then melt the butter and add them to the whisked eggs, then, add the milk and make sure to whisk until the mixture is smooth . Then, add all of the dry ingredients to the liquids (the liquids are the eggs, milk and butter mixture) — that’s the flour, sugar, baking powder and salt — and whisk until blended, adding in the melted butter once the mixture is smooth. When you’re finished, place the mixture in the fridge until chilled.
Once the mixture is ready, pre-heat your waffle iron . Pour in your waffle batter and cook the waffle as normal (this will be four to six minutes, depending on the type of waffle maker you have — be sure to check the instructions). If you can, use a larger waffle iron for better results.
While the waffle mixture is cooking, gently crush your Mini Eggs with the back of a wooden spoon and cut your Creme Egg in half.
When the waffle is ready, take it out of the iron and let it stand for a minute to cool. When Put the waffle on a serving plate, add a generous spoon of marshmallow fluff and top with a large scoop of white chocolate gelato (this one from Waitrose is a good option).
Zigzag the chocolate and caramel sauces over the top or get creative and add some Easter-themed patterns if you really want to get in the mood), then scatter with the crushed Mini Eggs and finish with the Creme Egg. For added decadence, sprinkle with grated, frozen chocolate.
