1⁄8 tsp salt
180g caster sugar
225g self-raising flour
1 tsp baking powder
75g unsalted butter, melted
2 cups cherries, pitted, quartered
Cooking oil spray, to grease
200ml thickened cream
Vanilla ice-cream, to serve
Combine eggs, milk, salt and 1 Tbsp of the sugar in a large bowl and whisk until smooth. Sift in flour and baking powder, then stir. Add melted butter, then whisk until batter is smooth. Fold through 1⁄2 of the cherry.
Spray a chargrill pan with cooking oil spray, then set over a medium heat. Ladle in 1⁄4 of the batter and spread until 2cm thick. Cook for 4 minutes or until the top surface loses a bit of its gloss. Turn and cook for a further 3 minutes or until cooked through. Set aside and cover to keep warm. Repeat with remaining batter.
Meanwhile, put remaining sugar in a medium saucepan over a medium heat. Cook for 5 minutes or until caramelised, then stir in remaining cherry. Cook for 1 minute, then pour in cream and reduce heat to low. Simmer for 5 minutes or until syrupy.
Cut waffles into pieces and arrange in serving bowls. Top with vanilla ice-cream and cherry caramel sauce to serve.