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Mincemeat and apple fritters with jaggery rum syrup
Serves 5-6 Desserts and puddings
Ingredients
- 200g plain flour
- ½tsp bicarbonate of soda
- 1tbsp caster sugar, plus extra for dusting
- 2 medium eggs, separated
- 200ml buttermilk or soured cream
- 1-2tbsp milk
- 2 medium-sized sharp eating apples, peeled, cored and coarsely grated
- 4tbsp mincemeat
- ½tsp cream of tartar butter and vegetable oil for frying vanilla ice cream
For the syrup
- 200-250g palm sugar
- 2-3tbsp dark rum a few drops of lime or lemon juice, to taste
Method
To make the syrup, spoon the sugar into a small non-reactive saucepan, add 2tbsp rum and heat very gently until the sugar begins to liquefy, but don’t let it boil or get too hot. Most palm sugars are soft and spoonable to start with and don’t require much heating. If yours is harder and more resistant, add 1-2tbsp water to get it started. Add more rum, and a few drops of lime or lemon juice to taste. Keep warm.
Sift the flour and bicarbonate into a bowl and stir in the sugar. Make a well in the centre and add the egg yolks and half the buttermilk or soured cream. Whisk to form a stiff batter then gradually whisk in the remaining buttermilk. Add 1-2tbsp milk, if necessary, to make a thick batter. Stir in the apple and mincemeat.
Whisk the egg whites with the cream of tartar until stiff then fold it into the batter. Heat a non-stick frying pan and, over a medium heat, add a knob of butter and a spoonful of oil. Fry tablespoons of the batter to make small pancakes around 5-7cm across. Cook until bubbles appear on the surface (about 2-3 minutes) then turn over and cook for another 2-3 minutes.
Remove and keep warm. Add more butter and oil to the pan as you fry the batches and keep the heat adjusted so the fritters don’t burn. Dust with caster sugar and serve immediately with the warm syrup and some vanilla ice cream.
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