donna hay magazine

brown butter waffles withwhipped maple butter200g unsalted butter, chopped1¾ cups (260g) plain (all-purpose) flour, sifted1½ teaspoons baking powder, sifted½ cup (110g) caster (superfine) sugar2 eggs, lightly beaten1½ cups (375ml) buttermilkmaple syrup, to servewhipped maple butter150g unsalted butter, chopped¹⁄³ cup (80ml) maple syrupTo make the whipped maple butter, place the butter in alarge saucepan over high heat and stir until melted. Cook for4–5 minutes or until foamy and golden brown. Add the maplesyrup and cook, stirring frequently, for a further minute oruntil slightly thickened. Transfer to a large bowl and refrigeratefor 20–30 minutes or until the mixture just starts to firm.Remove from the refrigerator and whisk for 1 minute untilpale and creamy. Set aside.To make the waffles, place the butter in a small frying panover high heat and stir until melted. Cook for 3–4 minutes oruntil foamy and golden brown. Transfer the browned butterto a small bowl and set aside for 5 minutes. Place the brownedbutter in a large bowl, reserving 2½ tablespoons, add the flour,baking powder, sugar, egg and buttermilk and whisk to combine.Heat a waffle iron as directed by the manufacturer’sinstructions. Brush the iron with 1 teaspoon of the reservedbrowned butter and pour ¹⁄³ cup (80ml) of the buttermilk mixtureonto the iron. Cook for 2–3 minutes each side or until goldenbrown. Repeat with the remaining mixture, brushing the ironwith 1 teaspoon of the browned butter each time. Serve withthe whipped maple butter and maple syrup. Makes 10.sticky banana puddings withburnt butterscotch``````250g unsalted butter, chopped360g (about 2) medium bananas, peeled and mashed1 cup (220g) dark brown sugar2 eggs, lightly beaten1½ cups (225g) plain (all-purpose) flour, sifted1½ teaspoons baking powder, sifteddouble (thick) cream, to serveburnt butterscotch150g unsalted butter, chopped1½ cups (265g) brown sugar1 cup (250ml) single (pouring) cream``````Preheat oven to 180°C (350°F). To make the burnt butterscotch,place the butter in a small saucepan over high heat and stir untilmelted. Cook for 4–5 minutes or until foamy and golden brown.Add the sugar and cream and bring to the boil. Reduce heat tomedium and cook, stirring frequently, for 5–6 minutes or untilthickened. Set aside and keep warm.While the butterscotch is cooking, place the butter in a largefrying pan over high heat and cook for 4–5 minutes or untilfoamy and golden brown. Transfer to a large bowl and allow tocool slightly. Add the banana, sugar, egg and browned butter andwhisk to combine. Add the flour and baking powder and whisk tocombine. Divide the mixture between 6 x 1-cup-capacity (250ml)ovenproof ramekins and cook for 16–18 minutes or until goldenbrown and cooked when tested with a skewer. Serve warm withthe butterscotch sauce and double cream. Makes 6.Rich and creamy butterscotch teams up withsmooth, ripe banana to create a bowl of syrupypudding that will warm from within. Balancethe sweetness of the sauce with a thick dollopof cream for a lovely little bite of luxury.inspired .brown butter