Pumpkin Fritters with caramel syrup (Pampoen-koekies met stroop)...

Recipes for pumpkin fritter sauce often use more sugar, but this cinnamon caramel sauce is just right. In fact, it is delicious.

Makes about 3 dozen pumpkin fritters, enough for 12 people if served as a side dish.

Ingredients:  for Fritters

• 3 cups (750 gram) crown pumpkin, cooked, mashed and well-drained (add a cinnamon quill when you cook it for more flavour)
• 2 eggs
• 1 teaspoon (5 ml) salt
• 2 cups (500 ml or 275 gram) self raising flour
• 3 teaspoons (15 ml) baking powder
• 500 ml oil for frying

Ingredients: for Syrup
1 cup (250 ml) water
1 tablespoon (15 ml) custard powder
1 cup (250 ml) sugar
1 tablespoon (15 ml) butter
1 1/2 teaspoon cinnamon

Method:  for Fritters

1. Ensure that the cooked pumpkin is well drained.
2. Beat eggs, add to pumpkin and mix.
3. Sift the self-raising flour, salt and baking powder together and mix with pumpkin to form a soft dough.
4. Heat oil in a saucepan over medium heat.
5. Scoop batter into frying oil using a dessertspoon and fry until light brown and cooked through.
6. Drain on kitchen paper.
7. Keep warm in serving dish.

Method:  for Syrup

1. Add a little of the cold water to the custard powder and mix to form a smooth paste.
2. Heat the rest of the water in a saucepan and dissolve the sugar in it.
3. Add butter and cinnamon and bring to the boil.
4. Stir in the custard powder paste and boil for a minute.
5. Pour sauce over warm fritters and serve immediately.