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Plum and custard fritters

These fritters need to be served straightaway, while the custard is warm and oozy. They're a self-contained fruit and custard parcel - all that's needed to finish them is a light dusting of icing sugar.

You'll need

For deep-frying: vegetable oil 180 gm plain flour 2 tsp caster sugar 2 eggs, separated 180 ml beer, at room temperature (lager or wheat beer ideally) 60 gm unsalted butter, melted 4 medium plums, halved and stones removed To serve: icing sugar   Vanilla custard 600 ml milk 1 vanilla bean, split lengthways 140 gm caster sugar 120 gm plain flour 60 gm butter, diced 90 gm egg yolk (about 5 yolks)


  • 01
  • For vanilla custard, bring milk, vanilla bean and 40gm of sugar to the boil in a saucepan over medium-high heat. Place flour, butter and remaining sugar in a bowl and, using fingertips, rub mixture together until it resembles coarse breadcrumbs. Whisk in milk mixture until smooth, return to pan and continue stirring mixture over low-medium heat until thick and flour cooks out (5-6 minutes). Remove from heat, discard vanilla bean, then whisk in yolks, cover directly with plastic wrap and refrigerate until cold.
  • 02
  • Heat vegetable oil in a large deep saucepan or deep-fryer to 170C. In a large bowl combine flour and sugar, make a well in centre, add yolks and beer and whisk to combine, then stir in butter. In a separate bowl whisk eggwhites to soft peaks and gently fold into batter.
  • 03
  • Mould custard around each plum half, dip into batter and deep-fry in batches, turning occasionally, until golden brown (3-4 minutes; be careful, hot oil will spit). Drain on absorbent paper and serve hot dusted with icing sugar.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Sweet wine made from dried grapes, such a passito.

Featured in

Mar 2014

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