If only I could train my husband to do the hard work and make this for me for breakfast ...

Ingredients - serves 4 2 apples, 2 pears - peeled, cored & cut into eighths 2 tbsp muscovado sugar 25g Riverford Organic Dairy butter 1 tsp ground cinnamon 1/2 tsp freshly grated nutmeg 1 tsp vanilla essence 250g plain flour 2 tsp baking powder 1 tsp bicarbonate of soda 1/2 tsp salt 2 tsp ground mixed spice 2 tsp caster sugar 90g melted Riverford Organic Dairy butter 500ml milk 2 eggs

Method

1 First make the waffle batter. Sift flour and salt into a bowl and add other dry ingredients; make a well in the centre and break in the eggs. Whisk them to mix and add some milk so that you can begin to draw the ingredients together then gradually beat in all the milk and melted butter and you should have a lump-free, creamy consistency. Leave to stand for half an hour.

2 Preheat the oven to 150°C and have a plate ready in the oven to keep waffles warm as you make them. Heat the waffle maker and ladle in some mixture. Cook 2-4 minutes to golden and keep warm, continue until all batter is used.

3 Heat butter in a frying pan to foaming, add sugar, cinnamon and nutmeg and then slide in the apple and pear pieces. Cook gently to tender, turning once to cook the other sides - this will take 10-12 minutes - then add juice and vanilla extract. Reduce sauce to syrup.

4 Place waffles on plates and divide caramelised apples and pears between them. Serve with crème fraiche or clotted cream.