For the chocolate sauce, gently melt together the chocolate and cream in a bain marie or the microwave until smooth and glossy. Set aside to cool or place in the fridge to thicken up while you prepare the waffles.

For the waffles, whisk together the egg, buttermilk and melted butter in a jug until combined. Tip the dry mix into a mixing bowl with the cinnamon and slowly whisk in the wet ingredients to form a smooth batter. Do not overmix! It’s okay if there are still a few lumps in the mixture.

Set the batter aside to rest for 10 minutes while you set up and preheat your waffle maker. Mix together the castor sugar and cinnamon for the coating and place in a bowl/dish big enough to fit your waffles in.

Lightly grease your hot waffle maker with non-stick spray and dollop in 1/4 cup measures of batter (or according to the manufacturer’s instructions). Cook until golden and crisp (see Tips), remove from the waffle maker and immediately dust in the cinnamon-sugar mixture until evenly coated.

Slice the waffles into fingers and serve while still warm with the chocolate dipping sauce on the side.

Tip: Using buttermilk in the batter makes the waffles extra fluffy. You can use milk instead if that’s what you have on hand.

If your waffle maker isn’t creating a crisp finish on the waffles, place them in the air fryer for 5 minutes, then dust in cinnamon-sugar.

We used a square waffle maker for this recipe as they’re really easy to cut into even fingers. You can play around with different shapes and sizes based on what you have. For example, dolloping a heaped tablespoon of batter in the center of a waffle maker can create rustic bite-size rounds.