Ingredients - 250g (1/2 lb)plain flour
- 1 tsp salt
- 2½-3 tbsp castor sugar
- 1 tsp fresh yeast (break up into fine granules)
- 1 egg
- 250ml (1 cup) water
- 1 tsp *alkaline water
Filling: - 100g toasted peanuts, pounded finely
- 75g coarse sugar
- 1 small can cream-style sweet corn
- 50g margarine
Method - Sift flour and salt into a mixing bowl. Add sugar, egg, yeast and water to mix. Beat the mixture well until it forms a smooth batter. Add alkaline water, mix, then cover and set aside for 40–50 minutes.
- Heat a griddle pan until hot. Pour in a ladleful of batter into the pan. Smooth out evenly with the back of the ladle. Cover pan with a lid and cook until bubbles appear.
- Spread a handful of groundnuts and some sugar over surface. Add in a tablespoon of margarine and some cream-style sweet corn.
- Cover and cook until apom begins to harden.
- Remove and fold in half. Serve immediately.
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