125g caster sugar
65g melted butter
100g plain flour
45ml vegetable oil, plus extra for greasing
Whisk together the sugar and eggs for 2 mins, until light and creamy. Whisk in the melted butter and milk, followed by the flour and oil.
Grease and then heat a non-stick frying pan and pour in around three tablespoons of the mixture into the pan to make a circle. Cook for 3 mins, gently sliding a fish slice underneath to loosen after 2 mins. Flip over and cook for 2 mins. Lay out a sheet of baking paper, then place the waffle on it and immediately shape into a cone shape, using the baking paper and holding in place to fix. Allow to cool wrapped in baking paper for 20 mins, and repeat with the remaining mixture to make six. To serve, fill with ice cream.
Other ice cream recipes in our July/August 2016 issue: