INGREDIENTS

For the Fritters:

500 g skinned, seedless, pumpkin, cut into cubes

salt

1 egg, lightly beaten

180 ml cake flour

5 ml baking powder

1 ml cinnamon

1 ml ground mace

oil for deep frying

lemon wedges for squeezing

Cinnamon Sugar:

125 ml sugar

10 ml cinnamon

Syrup:

125 ml brown sugar

125 ml water

5 ml corn flour

METHOD

Cook the pumpkin in a covered pot with a little water and salt. Drain well and mash with the egg, flour, baking powder, cinnamon and mace.

Heat a little oil in a heavy frying pan, drop in spoonfuls of the mixture and fry till golden on both sides. Another way to cook them is to deep-fry, they will puff up even more. Drain well on a wad of kitchen paper and serve as suggested below, with cinnamon sugar and syrup.

Cinnamon Sugar

Mix together the sugar and cinnamon in a small bowl.

Syrup

Combine brown sugar, water and corn flour in a pot and bring to the boil slowly, stirring constantly until the sugar dissolves. Boil briskly until the mixture becomes syrupy.

To Serve

Dip the hot fritters into the syrup. Pile them in a bowl, sprinkle generously with cinnamon sugar and serve warm .