415 g canned blueberries in syrup
2 tsp cornflour
1 tbsp water
200 g packet frozen dessert waffles
1 tub raspberry ripple ice cream, to serve
- Place undrained blueberries in a small saucepan. Stir over a medium to high heat until hot.
- Blend cornflour with the 1 tbsp water in a small jug until smooth. Add to blueberries. Cook, stirring, until mixture boils and thickens. Remove from heat.
- Lightly toast waffles until golden.
- Serve waffles topped with a scoop of ice-cream. Drizzle with hot blueberry sauce.