INGREDIENTS
187 ml (¾ cup) cake flour
10 ml (2 tsp) baking powder
pinch of salt
2 eggs
375 ml (1½ cups) cooked and mashed butternut or pumpkin
enough oil for deep frying
SAUCE
60 ml (4 tbsp) CLOVER butter
385 g (1 can) CLOVER condensed milk
187 ml (¾ cup) water
125 ml (½ cup) CLOVER full cream milk
20 ml (4 tsp) custard powder
pinch of salt
Method
Sift the cake flour, the baking powder and the salt.
Beat the eggs and add the mashed butternut/pumpkin to it.
Stir the pumpkin and the flour mixture until a smooth batter forms.
Heat enough oil in a saucepan.
Put spoonfuls of the batter in the hot oil, and fry until golden brown.
Place the pumpkin fritters on paper towels to absorb the extra oil.
SAUCE
Melt the butter in a saucepan, and add the condensed milk.
Let it simmer over low heat for 7 minutes while you stir it every now and then.
Add the water.
Increase the heat and let it boil for another 5 minutes.
Mix the custard powder and a bit of the milk until smooth.
Stir in the rest of the milk until you have a lump-free mixture.
Also add the salt.
Pour the custard mixture into the hot mixture in the saucepan and heat to boiling point.
Let it boil for another two minutes.
Stir frequently.
Pour the hot sauce over the pumpkin fritters and serve hot.
CLOVER INGREDIENTS USED IN THIS RECIPE
