CHRISTMAS PUDDING PUFF-PUFFS

“This is a doughnut-and-Christmas pudding hybrid, one I created specially for haters of Christmas pudding, like myself. Puff puff is a much-loved Nigerian doughnut that ‘puffs’ once the batter is dropped into hot oil. I have been similarly smitten with oliebollen, which I enjoy on New Year’s Eve with my Dutch family. Once, while making puff-puffs for New Year, we had some Christmas pudding left over, so I decided to crumble the abandoned pudding into my puff-puff batter. And just like that Christmas pudding puff-puffs were born.”

Makes 25 to 30

EASY

GREAT VALUE

Preparation: 25 minutes, plus 1 hour’s rising time and overnight soaking time Cooking: 45 minutes

For the soaked fruit: dried mixed fruit (e.g. raisins, apricots, prunes, sultanas) 250 g, finely chopped medium orange 1, zested and juiced dark rum 5t ground cinnamon 1t ground nutmeg ¼t ground allspice ¼t dark brown sugar 50 g

For the puff-puffs: flour 300 g instant yeast 2¼ t caster sugar 65 g fine sea salt ½t ground cinnamon ¼t ground nutmeg ¼t lukewarm water 1¼ cups, plus 2 t vegetable oil, for frying

For coating: caster sugar 50 g ground cinnamon 1t

1 Place the dried fruit, orange zest and juice, rum, spices and sugar in a 500 ml sterilised glass jar to soak until ready to use. You can do this as early as the day before. 2 To make the puff-puffs, combine the flour, yeast, sugar, salt and dry spices in a large bowl. Gradually pour in the lukewarm water and mix thoroughly using a wooden spoon or whisk until smooth. Cover loosely with a kitchen towel and set aside in a warm place to rise for 45 minutes–1 hour, until doubled in size. 3 Squeeze out any liquid from the soaked fruit and scatter the fruit over the batter. Stir to combine and distribute the fruit evenly. The batter should be thick and runny. 4 Fill a deep pan with oil to the depth of 5 cm and heat to 180˚C. Lightly oil two tablespoons and use one to scoop the batter, then lower it towards the oil and use the second tablespoon to guide the batter into the oil. You could also use a retractable ice cream scoop, for ease. Once the batter hits the oil it should sink and puff back up. Fry for 1–2 minutes, until the bottom browns, then turn over to fry for another 1–2 minutes, until browned all over. Use a slotted spoon to remove the puff-puffs and drain them on a tray lined with kitchen paper. Repeat in small batches until all the batter has been used. 5 Mix the sugar and cinnamon in a bowl. When the puff-puffs are slightly cooled, dust them with cinnamon and sugar to coat. Pile onto a serving dish and devour right away. WINE: Van Ryn’s 10-year-old

Cape brandy