Plantain puffs

MAKES 40-50 PREP 30 mins plus 1 hr proving COOK 50 mins MORE EFFORT

V2 plantain

100ml whole milk

50g golden caster sugar, plus 1 tbsp 7g sachet fast-action dried yeast 400g plain flour, plus extra for

dusting

150g condensed milk

2 x 50ml shots of strong coffee 500ml-1 litre vegetable oil, for

deep-frying

For the dusting

75g caster sugar

2 tsp ground cinnamon 1/2 tsp ground nutmeg 1 Heat the oven to 200C/180C fan/ gas 6. Roast the plantain, in its skin, for 20-30 mins until the flesh is soft. Meanwhile, gently warm the milk in a pan until lukewarm. Stir in 1 tbsp of the sugar, then add the yeast. Take off the heat and leave to stand for 10 mins.

2 Take the plantain out of the oven and, once cool enough to handle, scoop the flesh into a bowl. Mix the flour with the remaining sugar, then mix in the plantain flesh. Stir in 150ml water gradually using a cutlery knife until you have a loose, sticky dough. Leave in a warm place, covered with a damp tea towel, for 1 hr or until doubled in size.

3 Mix the condensed milk and coffee in a small bowl and set aside. Mix the ingredients for the dusting together in a wide, shallow bowl. 4 Fill a heavy-based saucepan half-full with the oil, and gently heat to 180C. If you don’t have a thermometer, drop a small bit of batter into the oil. It’s ready when the batter drops to the bottom, then rises after 3-5 seconds. Wet your hands to stop the dough sticking, and take a small amount, about the size of a walnut, and carefully drop into the oil. Repeat, working in batches and ensuring there is space enough so the puffs aren’t touching. Cook for 2 mins or until golden brown, then turn and fry for another 2 mins until brown all over. Remove using a slotted spoon and drain on kitchen paper, then roll each puff in the dusting and transfer to a plate. Serve with the coffee sauce on the side, for dunking.

PER SERVING (50) 74 kcals • fat 1g • saturates 0.3g •

carbs 14g • sugars 5g • fibre 1g • protein 1g • salt 0.01g