Pumpkin Fritters in Caramel Custard Sauce

What do you do with leftover pumpkin? Well, pumpkin fritters of course. Served with a dreamy Caramel Custard Sauce with crushed Nuttikrust.Ingredients
3 cups pumpkin, cooked, mashed and drained
2 eggs
1 teaspoon salt
2 cups self-raising flour
3 teaspoons baking powder
Oil for frying

1 cup water
1 heaped tablespoon custard powder
1 cup sugar
½ cup cream (milk may be used)
1 tablespoon butter
1 ½ teaspoon cinnamon
1 cap full of caramel essence

Ensure that the cooked pumpkin is well drained.
Beat eggs, add to pumpkin and mix.
Sift the self-raising flour, salt, and baking powder together and mix with pumpkin to form a stiff batter.
Heat oil in a saucepan over medium heat.
Scoop batter into frying oil, I used an ice cream scoop, and fry until lightly brown on both sides and cooked through.
Drain on kitchen paper and keep warm in a serving dish.

Heat the water in a saucepan and dissolve the sugar in it.
Add butter and cinnamon, and caramel essence and bring to the boil.
Dissolve custard in cream until smooth.
Stir in the custard powder paste and boil for a minute.
Pour sauce over warm fritters and serve immediately.
[Cooks Note: I first sprinkled the cinnamon sugar over before pouring the custard sauce]

Prepared, tried and tested Melanie Kramar