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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