*Spiced Pumpkin Fritters with a Vanilla Caramel Sauce*
Makes about 20 fritters Little puffs of pumpkin moreishness. Need I say more? For the fritters: 140g of plain flour (1 cup) 180g of pumpkin puree (1 cup) 2 tsp baking powder 2 TBS golden caster sugar 2 tsp mixed spice (see recipe in side bar) 1/4 tsp ground cardamom 1 large free range egg, beaten 65ml of milk (1/4 cup) pinch of fine sea salt hot sunflower oil for frying icing sugar for dusting
For the Sauce: 150g of soft brown muscovado sugar (3/4 cup packed) 225ml of double cream (1 cup) 3 TBS butter 125ml of golden syrup (1/2 cup) 1 tsp vanilla paste pinch sea salt To make the fritters, whisk together the dry ingredients until thoroughly combined. Whisk together the egg and milk. Add to the dry ingredients and whisk together until you have a thick smooth batter. Begin the sauce so that it can cook while you make the fritters. Combine all of the ingredients in a medium saucepan. Bring to the boil, whisking constantly, then reduce to low and cook for 15 minutes, stirring occasionally until the sauce is thick and glossy. Heat 1 inch of oil in a medium deep skillet until hot. A cube of bread should brown in 30 seconds. Using two teaspoons, scoop balls of the batter and carefully drop them into the hot fat. Fry until they are golden brown all over, turning them as needed. Remove with a slotted spoon to drain on paper kitchen toweling. Keep warm. Repeat until all the batter has been used. To serve place the warm fritters on a plate and dust with icing sugar. Pass the warm syrup for pouring over top. |
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