Ingredients

Caramel Sauce

  • 250 ml (1 C) cream
  • 125 ml (½ C) brown sugar
  • 65 ml (¼ C) butter

Fritters

  • 500 g peeled pumpkin, cut into chunks
  • 250 ml (1 C) cake flour
  • 10 ml (2 t) baking powder
  • 2.5 ml (½ t) salt
  • 65 ml (¼ C) Rhodes Honey
  • 1 egg
  • 65 ml (¼ C) milk

Sunflower oil for frying
Cinnamon sugar for dusting

Method

  1. To make the caramel sauce, place the cream, butter and brown sugar into a small saucepan.
  2. Bring to the boil, stirring often until all the sugar has dissolved and the sauce is smooth.
  3. Set aside.
  4. Boil the pumpkin in water until soft and tender.
  5. Drain and mash and allow to cool.
  6. Add the flour, baking powder, salt and the Rhodes Honey and stir well to mix.
  7. Whisk in the egg and the milk until the batter is quite smooth.
  8. Heat the oil in a large saucepan over a high heat.
  9. Drop in spoonfuls of the fritter mixture into the oil, cooking only 3 or 4 fritters at a time.
  10. Fry until golden, turning the fritters over in the oil during cooking.
  11. Drain lightly on kitchen paper.
  12. Sprinkle with cinnamon sugar and serve immediately with the caramel sauce.

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