Whisk all ingredients together to make a thick batter, like for American pancakes.

Preheat your waffle cone maker as per manufacturers instructions - mine needs heating on high for 5-10 minutes to get hot enough.

Pour 3 tbsp worth of batter on to the centre of the bottom plate of your waffle maker and quickly, swirl out from the centre to spread the batter about 1-2 mm thick. Quickly close the lid and press down to ensure all the batter is in contact with the heated plates of the waffle cone maker.

Cook for 2-3 minutes until evenly browned - you do need to cook them until really quite brown so that they crisp up nicely on cooling. Be brave, just stop before you burn them!

Using tongs, flip your cooked cone onto your tea towel. Immediately place the cone former on top and roll up to form the cone using the tea towel to protect your hands from the heat. Aim to keep the point of the cone still and wrap the sides around it so you have a seal at the bottom (although it won't be completely sealed).

Hold it there for 30 seconds or so and wrap the tea towel around the cone and leave to cool fully whilst you make the next one. Once cold, it will hold it's shape well.

Repeat until all the batter has been used.