Festive waffles

For the waffles, sift the cake flour, baking powder and salt together in a medium bowl. Make a well in the centre and add the sugar and lightly beaten eggs. Using a whisk, beat the mixture until the sugar and eggs are well incorporated. Stir in the buttermilk and melted butter. Mix until well combined. Set aside.

Grease a 15,5cm round waffle iron with the sunflower oil and place over medium-high heat. Using a ladle, pour some of the batter into the hot waffle iron. Close the waffle iron and cook until the waffle is golden brown, about 2 minutes. Remove from heat and place the waffle on a plate and set aside. Repeat with the remaining batter until you have made 8 waffles.

For the topping, place the roughly chopped milk and white chocolate in two separate plastic (not glass) bowls and microwave on the defrost setting in 10-second bursts until the chocolates have melted. Set aside.

Using a sharp knife, cut the waffles into quarters. Working with one at a time, carefully insert a wooden lolly stick into the base of each quarter.

Coat a ⅓ of the quarters with the melted milk chocolate, a ⅓ with the melted white chocolate and a ⅓ with the Caramel Treat. Top the quarters with the remaining topping ingredients, playing around with different flavour combinations. Refrigerate until the milk and white chocolate have set, about 5 minutes.