Make a cream tea and waffles combo with ready-made waffles, a quick homemade cherry, strawberry and raspberry compote then serve with traditional clotted cream.
100 g cherries, stoned
50 g cherry jam
100 g strawberries, halved
100 g raspberries
1 tsp rosewater (optional)
1 tsp earl grey tea loose leaf
1 tbsp icing sugar
2- 4 ready-made sweet waffles depending on size
1 tbsp melted butter
2 big dollops clotted cream
- Put the cherries in a small pan with the jam and 2 tbsp water. Heat gently until the jam is melted, then cover and simmer for 2 minutes to start softening the cherries. Add the strawberries, cover and simmer for a further minute. Add the raspberries and simmer for 30 seconds. Turn off, stir in the rosewater, if using, and leave at room temperature.
- Heat your grill. Grind the earl grey tea with the icing sugar using a pestle and mortar. Put the waffles on a baking sheet and brush the tops with half the butter. Sprinkle over half the tea and sugar mixture and grill for about 2 minutes or until golden and crisp. Turn and repeat on the other side.
- Divide the waffles between two plates, spoon over the compote and the clotted cream.