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Apple Fritters In Cider Batter With Cider Syrup
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This is an exceptionally good pudding. The disadvantage is that the fritters can only be cooked at the last minute, so make it part of a relaxed kitchen supper and pass them round as they come out of the pan. Cider makes the batter extra light and perfectly crisp. Serve them with real custard (not packet) or cream.
This requires a dessert wine with appley undertones and good acidity; Chenin Blanc is the obvious variety.
Typical values per serving:
This recipe was first published in November 2006.