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Winter Pudding 1


 

 

 

 

 

This is great served warm.

 

Pumpkin Fritters with Amarula Cream

Pumpkin fritters are traditionally served with the main course … but many people say it’s so good, it can be served as pudding instead.  The following recipe was prepared as a dessert by the South African Barbeque Team at the 2000 World Barbeque Championships in Tennessee.  It appeared in the Citizen newspaper and is originally from Lannice Snyman’s book, Rainbow Cuisine

Makes 10 – 12 … 5 – 6 servings

Fritter

500g skinned, pipless pumpkin, cut into cubes

salt

1 egg, lightly beaten

180ml cake flour

5ml baking powder

1ml cinnamon

1ml ground mace

oil for deep-frying

lemon wedges for squeezing

 

Cinnamon Sugar

125ml sugar

10ml cinnamon

Syrup

125ml brown sugar

125ml water

5ml cornflour

Amarula Cream

250ml cream

60ml Amarula liqueur (for non South Africans use any thick liqueur which has a creamy base)

 

1. Cook the pumpkin in a covered pot with a little water and salt – drain well and mash with the egg, flour, baking powder, cinnamon and mace

2. Heat a little oil in a heavy frying pan and drop in spoonfuls of the mixture and fry until golden on both sides

3. Another way to cook them is to deep-fry – they will puff up even more

4. Drain well on a wad of kitchen paper and serve as suggested below, with cinnamon sugar, syrup and Amarula whipped cream

Cinnamon Sugar

Mix together the cinnamon and sugar in a small bowl

Syrup

Combine brown sugar, water and cornflour in a pot and bring to boil slowly, stirring constantly until the sugar dissolved.  Boil briskly until the mixture becomes syrupy

Amarula Cream

Whip the cream stiffly.  Fold in the liqueur (use any cream liqueur if preferred)

 

To Serve

Dip the hot fritters into the syrup.  Pile them in a bowl, sprinkle generously with the cinnamon sugar and serve with the Amarula cream and lemon wedges for squeezing

 

 
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Posted by on 14/06/2012 in Food

 

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