Carrot cake waffles with orange mascarpone and candied walnuts

Method

1. For the candied walnuts, toast the nuts in a dry pan for 3-4 minutes over a medium heat until lightly toasted. Add the maple syrup/honey/golden syrup and cook, stirring, for 3-4 minutes until it reduces to a sticky coating. Tip the nuts onto a lined tray and leave to cool, then roughly chop. Set aside.
2. For the orange mascarpone, combine all the ingredients in a bowl. Set aside until ready to use.
3. For the waffles, lightly grease a waffle iron to high. In a pan, melt the butter over a medium heat, then cook until it’s foaming and smells nutty. Pour the browned butter into a large bowl, then set aside to cool for 5 minutes. Add the flour, baking powder, sugar, spice, eggs and milk, then whisk to combine. Fold in the grated carrot.
4. Pour a ladleful of batter into the hot waffle iron, spreading to fill, then close and cook for 5-6 minutes until golden and cooked through. Set aside and repeat with the remaining batter, keeping the cooked waffles warm in a low oven (see Make Ahead).
5. Serve 1-2 waffles per person, topped with mascarpone, some candied walnuts and an extra drizzle of maple syrup, honey or golden syrup.