Recipes - Hot Puddings - Pumpkin Puffs in Caramel Sauce

Ingredients:

240 gr (500ml) flour
60gr (75ml) castor sugar
20 ml baking powder
pinch salt
500ml pumpkin - cooked and mashed
2 eggs - beaten
oil for deep frying

Sauce:

200 gr (250ml) sugar
15 gr margarine
13 gr (25ml) custard powder
500 ml Milk
5 ml caramel essence

Method:

Combine the dry ingredients, add pumpkin, mixing to a soft dough with the eggs.
Deep fry walnut sized puffs in hot oil. Drain on brown paper and keep warm.

For sauce: Melt sugar and butter over low heat. Stir well until lightly coloured.
Mix custard powder to a paste with a little of the milk. Stirring continuously,
gradually add rest of milk. Simmer over low heat until cooked and thickened,
stir in caramel essence.

Pour sauce over puffs and serve.

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