Transport your taste buds to another realm with these waffles that have travelled from the upside down. One-half of these waffles captures the dark and mysterious side of Stanger Things, while the other perfectly captures the sickly-sweet taste of 80s nostalgia.
75g melted butter
40g caster sugar
1 pinch salt
1 tbsp vanilla
2 tsp baking powder
1/2 tsp baking soda
3 egg yolks
15g corn starch
2 tbsp butter
1 tsp vanilla
100g chocolate chips
4g powdered gelatine
2 tbsp water
1 tbsp thick cream
2 tbsp golden syrup
170g dark chocolate
3 tbsp white chocolate
3 tbsp golden syrup
Black, brown, green, and yellow gel food colouring
Maple syrup for waffles
350ml whipped cream
- Whisk all of your dry ingredients together in a large bowl. Make a well in the centre and pour in the wet ingredients before whisking them together.
- Using a waffle maker, cook the waffles until golden brown. Then allow them to cool.
- In a saucepan, whisk together all your ingredients apart from the butter and chocolate.
- Once smooth, heat through on a low heat until it’s thick and bubbling. Make sure you’re constantly stirring to avoid it sticking. Cook for at least a minute while boiling to remove starchy flavours.
- Place the remaining chocolate and butter into a glass bowl and pour your hot pudding mixture on top. Whisk together until smooth. If you notice any lumps at all, just run your mixture through a sieve to push them out before adding a few drops of your yellow gel colouring.
- Next, cover with cling film and leave to cool.
- In another bowl, sprinkle your gelatine into water and allow it to sit for 5 minutes before adding the remaining ingredients.
- Next, microwave your gelatine for 15 seconds at a time until smooth and melted.
- Place your silicone or non-stick baking mat onto a baking tray. Pour a few tablespoons of the mix onto your mat and spread it out so it’s nice and thin. Stick in the fridge to set.
- Repeat the process for each stack of waffles you plan to make.
- In a large bowl, melt 170g of dark chocolate. Measure out 3 tbsp of golden syrup and stir it in until it starts to seize up. Avoid over stirring or the fat will separate. Wrap it up and let it cool for 20 minutes.
- Fill a large piping bag with your chocolate pudding. Now, pipe a layer of chocolate pudding between two waffles like a sandwich.
- Repeat until you have as many stacks as you need. Three stacks is perfect.
- Using another piping bag, pipe dollops of whipped cream around the top edge of your waffle stacks. Add plenty of sugar sprinkles.
- Make 3 golf ball-sized balls from your chocolate dough. Roll each piece into a beautiful slug shape. Add them to each of your waffle stacks as you see fit. We like to put them on one half to represent the upside down.
- Next, melt your white chocolate and add a few drops of your yellow food gel. Use a toothpick to add spots to your slugs.
- For a disgusting detail, give your slugs a syrup glaze to make them appear shiny.
- For the finishing touch, take your gelatine slime sheets from the fridge. Carefully tear pieces off and start draping them over the slug halves of your waffles until they look really gross.
Lastly, drip some regular syrup over your normal waffle halves for a beautifully traditional look – add some drops of black food colouring to syrup for the upside-down side.