Hotel Infuses Full English Flavours into Breakfast Waffles - Nottinghamshire Live

Hotel Infuses Full English Flavours into Breakfast Waffles - Nottinghamshire Live

British Breakfast Waffle Trio Recipe


The British Breakfast Waffle Trio is a selection of fry-up inspired waffles that are perfect for those who want to explore new flavours for breakfast. The Hampton by Hilton hotel is offering this innovative breakfast option, which combines traditional British breakfast favourites with waffles and experimental toppings. This recipe features the hotel's popular waffles with black pudding & bacon, tomato & mushroom, and Cumberland sausage and orange zest. It also includes instructions on how to make the English tea whip and baked bean-infused whipped cream.


  • 300g plain flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp bicarbonate of soda
  • 2 tbsp granulated sugar
  • 470ml milk
  • 2 large eggs
  • 6 tbsp unsalted butter, melted
  • 100g black pudding, finely chopped
  • 100g bacon, cooked and chopped
  • 1 large tomato, sliced
  • 1/2 cup sliced mushrooms
  • 1 Cumberland sausage, cooked and chopped
  • Zest of 1 orange
  • 1 cup heavy cream
  • 2 tbsp English breakfast tea leaves
  • 1/2 cup baked beans


  1. In a large bowl, whisk together the flour, baking powder, salt, bicarbonate of soda, and sugar.
  2. In a separate bowl, whisk together the milk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and whisk until smooth.
  3. Divide the batter into three equal portions. Add the black pudding and bacon to the first portion, the sliced tomato and mushrooms to the second portion, and the Cumberland sausage and orange zest to the third portion.
  4. Preheat a waffle maker and cook each portion of batter according to the manufacturer's instructions.
  5. For the English tea whip, heat the heavy cream in a small saucepan until it starts to simmer. Remove the cream from the heat and add the tea leaves. Let steep for 10 minutes, then strain out the tea leaves. Chill the cream in the fridge for at least 1 hour. Once chilled, whip the cream until soft peaks form.
  6. For the baked bean-infused whipped cream, blend the baked beans in a food processor until smooth. Whip the chilled heavy cream until soft peaks form, then fold in the baked bean puree.
  7. Serve the waffles with the English tea whip and baked bean-infused whipped cream as toppings.

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