Waffles with red gooseberry jam and crème fraîche

Waffles with red gooseberry jam and crème fraîche

By
From
Scandinavian Comfort Food
Makes
12
Photographer
Columbus Leth

As a child I spent most of every summer at my grandparents’ beach house, which was part of a group of very small houses, lined up like a string of pearls next to each other and set back just yards from the sea. We more or less lived outdoors for the whole summer, with activities tailored to the weather. One thing we loved was to make a fire on the beach, and a dough that we put on sticks to cook over the fire. We also melted sugar in shells we found on the beach; we would set the shells aside so the sugar would turn to hard candy. It was such a treat, and real fun.

Ingredients

Quantity Ingredient
1 vanilla pod
300g plain flour
2 teaspoon baking powder
1 tablespoon finely grated unwaxed lemon zest
1/2 teaspoon freshly grated nutmeg
3 tablespoons caster sugar
1 teaspoon sea salt
4 eggs
500ml buttermilk, plus 1 tablespoon
100g butter, melted, plus extra for cooking

To serve

Quantity Ingredient
Red gooseberry “jam”
creme fraiche

Method

  1. Split the vanilla pod (bean) in half lengthways and scrape out the seeds using the tip of a knife. Mix the flour, baking powder, lemon zest, vanilla seeds, nutmeg, sugar and salt in a mixing bowl. Whisk in the eggs and buttermilk, using an electric mixer, then fold in the melted butter.
  2. Heat up a cast-iron waffle mould (if cooking outside on the fire), add a little butter, then pour in the batter and cook over the open fire, turning the waffle iron until the waffle inside is crisp. Alternatively, you can do this inside over a gas hob, or use an electric waffle iron. Repeat with the remaining batter, and serve with the "jam" and some crème fraîche.
Tags:
Scandinavian
Danish
Swedish
comfort food
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