Ingredients

For the salted caramel

140g light muscovado sugar

2 tbsp golden syrup

50g lactose free butter

300ml lactose free double cream

For the waffles

4 large eggs, separated

300g gluten free self raising flour

½ tsp bicarbonate of soda

2 tbsp golden caster sugar

50g lactose free butter, melted

600ml lactose free milk

To serve

2 bananas, peeled and cut into large pieces

1 tbsp lactose free butter

Method

Put the sugar, golden syrup and lactose free butter in a saucepan and heat gently, stirring occasionally, until everything has melted together.

When the mixture starts to bubble, stir in the lactose free double cream and cook for 2 mins. Stir in 1/2 tsp salt, then take off the heat and allow to cool slightly in the pan.

Heat the waffle maker (if you don't have one, you can use a griddle pan instead - see tip).

Whisk the egg whites to stiff peaks. In a separate large bowl, mix together the gluten free flour, bicarbonate, caster sugar and a pinch of salt.

Make a well in the centre and add the egg yolks and melted lactose free butter. Start mixing with a balloon whisk; keep whisking as you slowly add the milk until you get a smooth, thick batter.

Carefully fold in the egg whites with a metal spoon. Use a ladle to pour the batter into your waffle maker and cook for 5 mins or according to the manufacturer's instructions.

Repeat until all the batter has been used up - keep cooked waffles warm in a low oven until serving.

Just before serving, heat the remaining lactose free butter in a non-stick frying pan over a medium heat and fry the banana pieces until golden.

Divide the waffles between 4 plates, top with the fried bananas, drizzle with salted caramel and top with a scoop of lactose free vanilla ice cream, if you like.

Recipe adapted from: Good Food