1. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Combine the flour, baking powder, and salt, then add these dry ingredients along with the milk to the bowl. Mix well to get a smooth batter – it should be quite thick. Let the waffle batter rest for about 10 minutes to allow the flour to absorb some of the liquid.

2. Peel the apple(s), core it/them using an apple corer*, and then cut it/them into slices that aren’t too thick. Have the apple slices, the waffle batter, and a small bowl containing a sugar-cinnamon mixture ready.

3. Preheat the waffle iron and grease it lightly each time before baking the waffles. Dip the apple rings into the batter, ensuring they are completely coated, then place them in the waffle iron. If not enough batter adheres to the apple rings, add a little more on top. Close the waffle iron and bake the waffles for about 1–2 minutes – the batter should rise nicely and turn a lovely golden brown. Remove the finished waffles, immediately toss them in the sugar-cinnamon mixture, and keep them warm. Repeat the process with the remaining batter and apple rings until everything is used up.

4. We enjoy these apple waffles while warm with a little vanilla sauce, though they are also delicious eaten cold.