Pumpkin Fritter & Saucy Caramel Sundae
Pick n Pay - Jun 21st, 08:53
Cinnamon and pumpkin are a classic combo that never disappoints.
1 packet (2kg) PnP diced pumpkin
1½ cups (375ml) wholewheat flour
4 tsp (20ml) baking powder
3 eggs, beaten
2 Tbsp (30ml) cinnamon
2 tsp (10ml) nutmeg
Oil, for deep-frying
3 Tbsp (45ml) butter
⅓ cup (80ml) golden syrup
¼ cup (60ml) cream
Vanilla ice cream, for serving
Cinnamon sugar, for serving
Steam pumpkin and mash until smooth.
Mix pumpkin, flour, baking powder, eggs, pinch salt and spices together to form a soft batter.
Deep-fry 1 Tbsp (15ml) dollops of batter in batches until golden.
Remove with a slotted spoon and drain on kitchen paper.
Melt butter and syrup together and heat until bubbling, about 5 minutes.
Stir in cream and 2 tsp (10ml) salt and simmer for 3 minutes, or until slightly thickened.
Layer fritters, salted caramel sauce and ice cream in glasses.
Sprinkle with cinnamon sugar and serve immediately.Click here for more Pick n Pay recipes
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