Sugar-coated deep-fried fingers with raspberry cream dip. Yes please!
(2 votes)
Cook: 1 Hour
Serves: 24
Price: 14p per serving
Nutritional Information
Each 28g serving contains
Energy
627kj
150kcal
627kj
150kcal
8%
Fat
11.2g
11.2g
Med
16%
16%
Saturates
3.9g
3.9g
Med
20%
20%
Sugars
3.4g
3.4g
Low
4%
4%
Salt
0.08g
0.08g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
2241kj/536kcal
Typical energy values per 100g:
2241kj/536kcal
Ingredients
1tsp vanilla extract
50g unsalted butter, melted
250g self-raising flour
150g double cream
11⁄2tbsp raspberry jam, thinned with 2tsp warm water
1.5L oil, for frying
4tbsp caster sugar
Method
1
Place 350ml boiling water in a jug and add the vanilla and butter.
2
Sift the flour into a large bowl and make a well in the centre.
3
Pour in the butter mixture and beat vigorously with a wooden spoon until you have a lump-free batter. Set aside to cool for 10 mins.
4
For the dip, whisk the cream until soft peaks form. Fold in the jam with a metal spoon, leaving ripples in the cream.
5
Heat the oil in a deep-fat fryer to 170C, or in a deep pan until a cube of bread dropped in goes golden in 40 secs.
6
Fit a 2cm star nozzle to a piping bag and fill with the dough. Carefully pipe 8-10cm strips into the fryer, 2 at a time, and snip off each strip with scissors.
7
Fry for 3-4 mins until crisp and golden.
8
Remove and drain on kitchen roll. Sprinkle with the sugar. Serve with the raspberry cream dip.