Move over doughnuts, there's a new fried cake in town
• 1 large egg
• 1 tablespoon vanilla extract
• 100 milliliters whole milk
• Zest of 2 unwaxed limes
• 100 grams plain flour
• 1 teaspoon baking powder
• 1 tablespoon caster sugar
• Pinch of salt
• 100 grams caster sugar, to dust
• Vegetable oil, for frying
• Makes 4-6
1. STEP 1
2. In a small jug, whisk together the egg, vanilla, milk and half the lime zest.
3. STEP 2
4. Combine the flour, baking powder, tablespoon of caster sugar and salt in a
5. Bowl. Make a well in the centre before whisking in the wet ingredients, mixing
6. Until there are no lumps remaining. You should have a thick, custardy batter.
7. Pour into a disposable piping bag.
8. STEP 3
9. In a small saucepan, heat around 3 centimeters of oil until it sizzles if you sprinkle in a
10. Pinch of flour.
11. STEP 4
12. Snip the tip off the piping bag. Squeeze about a sixth of the batter into the oil,
13. In a spiral, starting at the edges and filling the circle with a random, wiggly
15. STEP 5
16. Cook for about 1 minute until the edges start to brown, then flip it over and
17. Cook for 2 minutes more on the other side. It should be an even, golden brown
18. Colour on both sides.
19. STEP 6
20. Remove and cool on kitchen paper then dust with sugar mixed with the
21. Remaining lime zest. Repeat the frying process with the remaining mixture.
22. STEP 7
23. For the chocolate sauce, put the chocolate in a saucepan with the cream and
24. Golden syrup. Heat gently, stirring all the time, until all the chocolate has melted.
25. Drizzle over the funnel cakes, or use as a dip. These are best served hot and fresh.