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American-style funnel cake with glazed mixed berries & cream
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2 x 190g packs Mixed Berries
80g Billington’s Golden Caster Sugar + 11/2 tbsp
2 Cooks’ Ingredients Unwaxed Lemons, zest and juice
220g plain flour
11/2 tsp baking powder
1 British Blacktail Medium Free Range Egg, lightly beaten
230ml whole milk
1/2 tsp vanilla extract
About 300ml vegetable oil (enough to be 1cm deep in the pan)
Prèsident Crème Vanilla cream spray, for topping
1. Mix the berries, 80g sugar, lemon juice and ½ the lemon zest in a bowl and set aside for 3 minutes. Meanwhile, in a large measuring jug, mix the flour, 1½ tbsp sugar, baking powder and a pinch of salt. Whisk in the egg, milk, vanilla and 60ml water until just combined. Stand for 5 minutes.
2. Pour the juices from the berry mixture (there will be a small amount) into a small saucepan and boil over a high heat for 3 minutes, until syrupy. Remove and set aside to cool. Line a large plate with 2 layers of kitchen paper. In a large, deep frying pan, heat the vegetable oil over a high heat until a small drop of the batter bubbles up to the surface
and starts to brown.
3. Using the jug, drizzle 1/4 of the batter into the hot oil, in ribbons, to make one rough 10-15cm pancake. Fry for about 30 seconds or until golden underneath. Using a spatula and tongs, very carefully flip the cake from front to back to avoid splashing. Fry for another 30 seconds, then transfer to the kitchen paper to drain. Repeat to make 4 pancakes.
4. Pour the cooled fruit syrup back over the berries. Serve each cake with berries, cream and a pinch of lemon zest.
Typical values per serving: