Waffles à la suzette

Drizzled with a citrus caramel suzette sauce, this recipe is the perfect way to elevate store-bought Belgian waffles.

  • 20 mins cooking
  • Serves 4
  • Print


  • 125 gram butter
  • 1/2 cup (110g) caster sugar
  • 2 teaspoons finely grated orange rind
  • 1/2 cup (125ml) orange juice
  • 8 belgian-style waffles
  • 2 medium oranges (480g), peeled, sliced thinly into rounds
  • 2 cups (500ml) vanilla ice-cream
  • 2 tablespoons toasted flaked almonds


  • 1
    To make suzette sauce, melt butter in a small heavy-based saucepan, add sugar, rind and juice; cook, stirring, over low heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, without stirring, for 2 minutes or until sauce thickens slightly.
  • 2
    Warm waffles according to packet directions.
  • 3
    Divide waffles and orange slices among serving plates; top with ice-cream, suzette sauce and almonds.

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