• Pumpkin fritters with caramel sauce

    Serves: 6 - 8
    Cooking Time: 50 mins

    Ingredients

    • 1 large pumpkin, peeled, seeded and cubed
    • salt and freshly ground black pepper, to taste
    • 2 large eggs
    • 120g (1 cup) cake flour
    • 5ml (1 tsp) baking powder
    • 125ml (½ cup) milk
    • 1 litre sunflower oil, for deep-frying
    • SAUCE

    • 200g (1 cup) sugar
    • 250ml (1 cup) fresh cream, warmed
    • 250ml (1 cup) milk
    • 10ml (2 tsp) cornflour
    • 50g sesame seeds, toasted, to serve

    Instructions

    1

    For the fritters, cook the pumpkin in plenty of boiling water until soft,about 20 minutes. Mash while still hot, season well and allow to cool.

    2

    Mix the eggs, flour, baking powder and milk into the cold pumpkin and blend until smooth.

    3

    Heat the oil in a large pot on a medium heat. Using two dessert spoons, drop dollops of the pumpkin batter into the oil. Deep-fry in batches until golden brown. Remove from the oil with a slotted spoon, drain on paper towel and keep warm.

    4

    For the sauce, gently heat the sugar in a saucepan, stirring until the sugar has melted and turned gold.

    5

    Remove the sugar from the heat and very slowly add the cream, stirring constantly until well combined.

    6

    Mix together the milk and cornflour and add to the cream and sugar mixture. Return to the stove and bring to the boil, stirring constantly until the sauce thickens slightly.

    7

    Pour the sauce over the fritters and serve hot, sprinkled with the sesame seeds.

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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