TRADITIONAL PUMPKIN FRITTERS WITH WARM CUSTARD

Few things are as delicious as hot pumpkin fritters with custard on a cold winter day.

MAKES 10-12 FRITTERS Preparation: 15 min Cooking: 20 min FRITTERS

500 g cooked, mashed pumpkin 250 ml (1 c) cake flour 10 ml (2 t) baking powder 2 ml (¼ t) salt 1 egg, whisked a little oil for frying CUSTARD 15 ml (1 T) butter 250 ml (1 c) milk 125 ml (½ c) water 125 ml (½ c) light brown sugar 30 ml (2 T) custard powder pinch of salt

1 Fritters Mix the pumpkin, flour, baking powder, salt and egg well. 2 Heat a little oil in a nonstick frying pan over medium heat. Add spoonfuls of the pumpkin mixture to the pan and fry until light brown. Turn and fry until light brown on the other side. 3 Repeat with the rest of the mixture. Set the fritters aside. 4 Custard Heat the butter, milk and water together in a small saucepan. Mix the sugar, custard powder and salt. Add a little of the warm milk mixture to the dry ingredients and stir to form a paste. 5 Add the custard paste to the rest of the milk mixture and heat, stirring continuously, until the mixture starts thickening. Simmer for a minute. Serve with the fritters.