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Pumpkin Vetkoek with Caramel Sauce

Serves 16 Prep 10 mins Cook 20 mins
  • 1 Cup Pumpkin, Cooked and Puréed
  • 1 Cup (140g) Cake flour
  • 2 tsp (10ml) Baking Powder
  • 2 Tbsp (30ml) Caster Sugar
  • 1 Tbsp (15ml) Ground Cinnamon
  • 1 Egg
  • 1⅓ Cup (80ml) Nestlé Ideal Unsweetened Evaporated Milk
  • 1ml Salt
  • Oil, for Deep Frying
  • ½ Can (190g) NESTLÉ Full Cream Sweetened Condensed Milk
  • 1 tsp (5ml) Vanilla Extract
  • 3 Tbsp (45ml) Butter
  • 1 tsp (5ml) Sea Salt Flakes
  1. Place all of the ingredients, excluding the oil, into a mixing bowl and mix until smooth.

  2. Combine all the ingredients in a pan and to cook for 5 minutes until the sauce is thick and glossy.

  3. Heat the oil in a pan and fry spoonfuls of the batter, in batches, into the oil. Cook until golden brown and cooked through, approximately 2-3 minutes. Drain on kitchen paper. Repeat with the remaining batter.

  4. Pour half of the sauce over the fritters and serve at once with the remaining sauce.

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