Rum funnel cakes
Rum funnel cakes
Ingredients:
280ml double cream
3 eggs
120g plain flour
½ tablespoon of rum
Icing sugar to decorate
Preheat 2-3 inches of oil in a tall saucepan to 190C
Combine the ingredients in a bowl and whisk thoroughly until smooth and leave to rest for 10-15 minutes.
Pipe into the hot oil – work carefully, as the oil is very hot!
Don’t try and create any specific shapes, just pipe the batter in a small radius and let the oil do the rest.
Flip over with a slotted spoon after 90 seconds and cook for another minute until both sides are golden brown.
Lift out with a slotted spoon and leave to cool slightly on a kitchen paper.
Sprinkle with icing sugar and serve.
Ingredients
- 280ml double cream
- 3 eggs
- 120g plain flour
- ½ tablespoon of rum
- Icing sugar to decorate
Method
Preheat 2-3 inches of oil in a tall saucepan to 190C
Combine the ingredients in a bowl and whisk thoroughly until smooth and leave to rest for 10-15 minutes.
Pipe into the hot oil – work carefully, as the oil is very hot!
Don’t try and create any specific shapes, just pipe the batter in a small radius and let the oil do the rest.
Flip over with a slotted spoon after 90 seconds and cook for another minute until both sides are golden brown.
Lift out with a slotted spoon and leave to cool slightly on a kitchen paper.
Sprinkle with icing sugar and serve.
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