(Makes about 20 fritters)

  • 500 ml pumpkin, cooked
  • 120 g (215 ml) cake flour
  • 10 ml baking powder
  • 2 ml salt
  • 1 egg, whisked
  • sunflower oil for frying


  • 15 g butter
  • 300 g sugar
  • 200 ml milk
  • 15 ml cornflour
  • 175 ml cold water
  • 1 cinnamon stick

Mash the pumpkin and mix with the other ingredients (but not the oil). Heat the oil in a pan and fry tablespoons of batter in warm oil until browned on both sides. Drain on kitchen paper. Make the syrup: Bring the butter, sugar and milk to the boil. Mix cornflour and water, stir into milk and bring to the boil. Pour warm sauce over warm fritters.