Pumpkin Fritters with Caramel Custard Sauce

Fritter Batter

1. Make sure the 3 cups of cooked pumpkin, mashed and drained, are not watery.
2. If it looks wet, let it sit in a sieve for a few minutes or gently press out excess moisture with a spoon, as it will help the fritters not fall apart.
3. In a medium bowl, beat the 2 large eggs, then stir them into the 3 cups mashed pumpkin until well combined.
4. In another bowl, sift together 2 cups Self-Rising flour, 1 tsp salt, and 3 tsp baking powder.
5. Gradually stir the flour mixture into the pumpkin mixture to form a soft, thick batter.
6. It should be scoopable but not runny. If it feels too loose, add a spoonful of flour.
7. Let the batter rest for about 5 minutes while the oil heats.

Fry Fritters

1. Heat about 2 to 3 inches of oil in a saucepan or deep pan over medium heat
2. Scoop spoonfuls of batter using a dessertspoon and gently drop them into the hot oil.
3. Fry the fritters for about 3 to 4 minutes, turning once, until they are golden brown and cooked through.
4. Remove with a slotted spoon and drain on kitchen paper.
5. Keep the fritters warm in a serving dish while you finish the rest.

Caramel Custard Sauce

1. In a small saucepan, heat 1 cup of water and stir in 1 cup of sugar until dissolved.
2. Add 1 Tbsp butter, 1 1/2 tsp cinnamon, and 1 capful of caramel essence. Bring to a gentle boil.
3. In a small bowl, mix 1 heaped Tbsp custard powder with 1/2 cup milk until completely smooth with no lumps.
4. Slowly stir the custard mixture into the simmering sauce while stirring continuously.
5. Let the sauce cook for about 1 minute until it thickens into a smooth custard-style sauce.

Serve

1. Pour the warm caramel custard sauce over the hot pumpkin fritters and serve right away.
2. They’re best enjoyed immediately while the fritters are still warm and fluffy and the sauce is warm.