Ingredients
For the fritters:
250ml cooked, mashed pumpkin
250ml flour
10ml baking powder
Pinch of salt
5ml cinnamon
1 egg
For the caramel sauce:
100ml sugar
30ml butter
125ml boiling water
125ml milk
15ml custard powder mixed with a little water
Method
For the pumpkin fritters:
1. Mix the pumpkin and egg until combined.
2. Sift in the flour, baking powder, salt and cinnamon.
3. Mix until you have a smooth, thick batter.
4. In a large pot pour in enough oil to deep fry.
5. Over medium heat, scoop spoonful’s of the batter into the oil.
6. Fry until golden brown, remember to turn them.
7. Remove the fritters from the oil and place on paper towels to drain excess oil.
For the caramel sauce:
1. In a saucepan over medium heat, melt the sugar and butter and stir until it’s light brown in colour.
2. Quickly add the boiling water and mix. (be careful here as it bubbles up quickly and is very hot).
3. Mix in the milk and continue mixing over medium heat until all the sugar is melted.
4. Add the custard powder which has been mixed with a little water and mix for about 30 seconds until the sauce has thickened.
5. Remove from heat and pour over the pumpkin fritters.
