2 tbsp eachalmonds, walnuts and pistachios300 gm (2 cups) self-raising flour, sieved55 gm (¼ cup)caster sugar¼ tspcinnamon200 mlmilk50 mlorange juice1egg, beatenFor deep-frying:vegetable oil6figs, cut into wedgesOrange caramel110 gm (½ cup)caster sugar320 mlorange juice3 tspcornflour mixed with 1 tbsp water or orange juice
Preheat oven to 180C. Roast nuts on an oven tray until golden (4-6 minutes), then coarsely chop and set aside.
For orange caramel, combine sugar and 60ml water in a small saucepan and stir over medium-high heat until sugar dissolves, then brush down sides of pan with a wet pastry brush and cook until caramel (4-6 minutes). Add juice (be careful as hot caramel will spit), stir until dissolved (1-2 minutes), add cornflour mixture, whisk until thickened, bring to the boil and set aside.
Heat oil in a deep saucepan to 170C. Combine flour, sugar, cinnamon and a pinch of salt in a bowl, add milk, juice and egg and beat with a wooden spoon until smooth. Working in batches, scoop tablespoons of dough into oil with a lightly oiled spoon and deep-fry, turning occasionally, until golden (2-4 minutes; be careful as hot oil will spit). Drain on absorbent paper, toss in orange caramel and serve scattered with nuts and figs.
This recipe is from the May 2012 issue of Australian Gourmet Traveller.