Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 10 mins Serves 4 175g self-rais­ing flour ½ tsp ground cin­na­mon A pinch of salt 150g caster su­gar 4 tbsp ground al­monds, toasted 50g dried cranberries 2 eggs, sep­a­rated 125ml milk Grated zest of 1 lemon 2 pears, cored and chopped Oil, for fry­ing Ic­ing su­gar, to dust Sift to­gether flour, cin­na­mon and salt into a large bowl. Stir through caster su­gar, al­monds and cranberries. Beat to­gether egg yolks, milk and lemon zest. Add the liq­uid to the flour and stir well to com­bine. Beat the egg whites un­til stiff, and fold into the mix­ture. Stir the pears through the bat­ter. Heat 3cm oil in a small, deep pan, add ta­ble­spoons of bat­ter and fry on both sides un­til crispy and golden brown. Drain on paper towel. Dust with ic­ing su­gar and serve.

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