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Serves 8, Prep 45 mins, Cook 1 hour

2 x 360g packets Belgian

waffles (8 waffles) 6 eggs, at room temperature ¹⁄³ cup caster sugar 1 tsp vanilla extract ½ tsp ground cinnamon 2½ cups milk 300ml tub thickened cream 2 tblsps flaked almonds Icing sugar mixture and vanilla ice-cream, to serve SALTED MAPLE CARAMEL 75g butter, chopped ¾ cup maple syrup ¹⁄³ cup brown sugar, firmly

packed 300ml tub thickened cream ½ tsp sea salt flakes

1 To make caramel, melt butter in a large saucepan over a medium heat. Stir in syrup, sugar and cream. Bring to boil. Gently boil, stirring occasionally, for about 15 minutes, or until thickened. Stir in salt. Transfer to a large, heatproof jug. Cool for 20 minutes. 2 Cut waffles in half crossways. Arrange half the waffles in a single layer over the base of a 12-cup capacity rectangular, ovenproof dish (21cm x 28cm x 7cm deep). Spoon over ½ cup of caramel. Arrange remaining waffles over the top. 3 Whisk eggs, sugar, vanilla and cinnamon in a large bowl. Add milk and cream. Whisk to combine. Pour over waffles. Sprinkle with almonds. 4 Place dish in a large roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the dish. 5 Cook in a moderately slow oven (160C) for about 1 hour, or until golden brown and set. Remove dish from pan. Stand for 15 minutes before serving. 6 Dust over sifted icing sugar. Serve with ice-cream and caramel.

THIS IRRESISTIBLE DESSERT WILL ENTICE ALL GUESTS TO HAVE A SERVE!