Pumpkin puffs with orange caramel sauce
|250 g||pumpkin — cubes|
|fresh chillies — 573|
|250 ml||flour — cake, sifted|
|1||cinnamon — stick|
|1||orange — peel only|
|80 ml||flour — cake, sifted|
|10 ml||Baking powder|
|oil — for deep frying|
|60 g||butter — cold, cubed|
|bacon — zest only|
Pre-heat the oven to 180°C.
Place the cubed pumpkin into a baking dish, drizzle with some olive oil and season with some salt.
Bake in the pre-heated oven for 20 minutes. Remove from the oven and cool down.
Once cooled, mash the pumpkin and mix with the 250ml cake flour.
Place the water, butter, brandy, sugar, cinnamon stick and orange peel into a saucepan and heat over low heat, stirring until all the sugar was dissolved.
Bring to a boil and remove from the heat, remove the cinnamon stick and orange peel and add the 80ml cake flour. Mix with a wooden spoon until the mixture forms a dough ball. Cool down.
Add the eggs and mix thoroughly, add the pumpkin-flour mixture with the baking powder to the egg mixture and mix.
Heat oil in a pot and add teaspoons of the pumpkin mixture to the pre-heated oil.
Fry the pumpkin until puffed up, brown and cooked. Remove with a slotted spoon and place on kitchen paper to drain excess oil.
Serve, drizzled with the orange caramel sauce.
Orange caramel sauce:
Dissolve the sugar in a heavy-based saucepan.
Remove from the heat and add the butter cubes slowly whilst whisking the mixture.
Place the saucepan back onto the heat and add the cream and orange rind whilst whisking continuously.
Cook the sauce for a minute or two.
Remove from the heat and drizzle over the pumpkin puffs.
Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here.
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