Fri, 2 December 2016
This delicious dessert is perfect for the Christmas season!
Makes about 25 fritters and 10 portions of ice cream
--250g plain flour
--75g sugar
--2 teaspoons cinnamon
--2 teaspoons baking powder
-- pinch of salt
--150ml milk
--2 eggs
--2 tablespoons butter, melted
--2 cooking apples peeled, cored and
diced into 1-cm cubes
--400ml sunflower oil
--75g sugar mixed with 1 teaspoon
cinnamon, for coating
Ice cream
--200ml tinned condensed milk
--4 tablespoons maple syrup
--500ml double cream
--8 tablespoons mincemeat
Make the ice cream the night before. In a bowl, combine the condensed milk and maple syrup.
Whip the cream until it holds soft peaks. Gently fold the cream into the condensed milk mixture, stir in the mincemeat, then pour the ice cream into a plastic container and freeze.
No churning needed – it really is the easiest ice cream ever.
To prepare the fritters, combine the flour, sugar, cinnamon, baking powder and salt in a bowl.
Whisk the milk, eggs and butter together in a separate bowl, then gently mix the wet ingredients into the dry ingredients, ensuring that there are no pockets of flour.
Stir in the apples to make a chunky batter.
Pour the oil into a saucepan and heat over a medium–high heat.
When a small bit of batter sizzles and immediately rises to the top when dropped into the oil, it is hot enough.
Drop tablespoons of batter into the oil and cook in batches of three or four, reheating the oil between batches. Cook the fritters for about 4 minutes, turning halfway through, then carefully remove and drain on kitchen paper.
Toss the fritters in the cinnamon sugar and serve with the ice cream.
The fritters can be made up the night before – cook all the batter, drain the fritters, arrange on a lined baking tray and stor overnight at room temperature.
When you're ready to serve, preheat the oven to 200°C/Gas 6 and heat the fritters for 8–10 minutes until hot and crispy.
