Try these whisky and rye waffles, then check out our rye bread, chocolate rye cookies, blackberry rye brownies and more rye flour recipes.


  • 200g plain flour
  • 75g wholemeal rye flour
  • 50g cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs, separated
  • 50g caster sugar
  • 1 tsp vanilla extract
  • 450ml milk
  • 100g unsalted butter, melted


  • 150g caster sugar
  • 10g salted butter
  • a pinch sea salt flakes
  • 125g double cream, plus extra to serve
  • 3 tbsp whiskey
  • 2 tsp vanilla bean paste or extract
  • chopped pecans, to serve


  • STEP 1

    To make the waffle batter, put the flours, cocoa powder, baking powder and salt in a large bowl and mix together. In a separate bowl, whisk the egg whites until frothy then, while still whisking, slowly sprinkle in the sugar until the meringue holds stiff peaks. Add the egg yolks, vanilla, milk and melted butter to the dry ingredients and whisk together until smooth. Fold in the egg whites in three additions. Cook in a waffle maker following the manufacturer’s instructions.

  • STEP 2

    To make the sauce, put the sugar in a medium pan and cook over a medium heat until melted, then boil until the sugar has caramelised, turning a deep copper. Add the butter and salt, stirring to combine. Pour in the cream and stir to form a smooth caramel. Add the whiskey and vanilla and cook the caramel for a minute or two, then remove from the heat and pour into a jug.

  • STEP 3

    To serve, drizzle the waffles with the caramel and top with some chopped pecans.


Three photos of Edd Kimber, his One Tin Bakes book and a brownie in a tin
Edd KimberBaking columnist

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