• 4servings
  • 30minutes
  • 543calories

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Ingredients Jump to Instructions ↓

  1. 1 litre oil for frying

  2. 200g plain flour

  3. 1/4 teaspoon baking powder

  4. 1 teaspoon bicarbonate of soda

  5. 1 teaspoon cinnamon

  6. 1/4 teaspoon salt

  7. 1 egg

  8. 4 tablespoons dark brown soft sugar

  9. 185g pumpkin puree

  10. 250ml milk

  11. 1/2 teaspoon ground cinnamon

  12. 1/4 teaspoon ground nutmeg

  13. 1/8 teaspoon ground ginger

  14. 1/8 teaspoon ground allspice or ground cloves

  15. 60g icing sugar, for dusting

Instructions Jump to Ingredients ↑

  1. Pour the oil into a deep pot or deep frying pan and heat to 190 degrees C.

  2. Sieve together the flour, baking powder, bicarbonate of soda, cinnamon, salt and spices in a mixing bowl.

  3. Beat the egg, dark brown soft sugar, pumpkin puree and milk together in a large bowl until well blended. Gradually add the flour mixture, stirring until the mixture is smooth.

  4. Using your finger to close the opening, pour 125ml batter into a funnel with a 1.25cm wide spout. Release your finger and drizzle the batter into the hot oil using a circular motion to make 10 to 15cm circle and then cross over the circle to make a spiral pattern. Cook until golden brown. Turn the cake over to cook the bottom side. Use a slotted spoon to remove from the oil and drain on kitchen towels. Cool 5 minutes and dust generously with icing sugar .


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