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250 ml pumpkin, cooked & puréed
60 ml milk
250 ml cake flour
10 ml baking powder
30 ml sugar
2 ml salt
Oil for frying
Cinnamon sugar made using 100 ml castor sugar mixed with 5 ml ground cinnamon
250 ml water
250 ml sugar
230 g LANCEWOOD® Medium Fat Plain Cream Cheese
Using a large mixing bowl, add the pumpkin, milk, cake flour, baking powder, sugar, salt and egg. Whisk until well combined.
Add the oil to a medium sized pot and allow to heat up.
Add spoonfuls of batter to the hot oil. Fry for 5 – 10 minutes until golden turning frequently.
Drain on absorbent paper and coat with the cinnamon sugar.
Add the water and sugar to a small saucepan and bring to a boil. Boil for 12 minutes until the sugar mixture has turned golden.
Lower the heat and add the Cream Cheese whisking continuously.
Remove from heat and allow to cool slightly.
Drizzle the caramel sauce over the pumpkin fritters and serve hot.
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