CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Pumpkin Fritter Churros with Butterscotch Dipping Sauce

1

  • Overview
  • Ingredients
    9 items
  • Directions

These pumpkin fritter churros are a delightful South African twist on a classic treat. Served warm and coated in cinnamon sugar, they pair perfectly with a luscious butterscotch velvet dipping sauce.

Churros

  • 250 ml boiling water
  • 250 ml cake flour
  • 5 ml ground cinnamon
  • 125 ml butter
  • 150 ml pumpkin puree
  • 3 eggs

Coating

  • 125 ml caster sugar
  • 5 ml ground cinnamon

Butterscotch Dipping Sauce:

  • 250 ml cream
  • 100 g fudge, chopped

  • Place the boiling water in a saucepan, add the butter and melt.  Bring to the boil
  • Add the flour and cinnamon all at once – and stir with a wooden spoon until it comes together into a ball.  Cook for about 2 minutes on medium heat whilst stirring well.
  • Remove from the heat, transfer the choux pastry to a clean bowl
  • Leave to cool for at least 5 minutes and add the pumpkin.
  • Add the eggs one at a time and beat well after every addition. Make sure all the egg is incorporated before adding the next egg.
  • Heat enough sunflower oil in a deep-fryer to about 160°C
  • Spoon the choux paste into a piping bag fitted with a star nozzle and pipe about 6 strips directly into the hot oil, snipping off each dough strip with a pair of scissors.  Fry until golden brown and crisp and drain on paper towel.
  • Roll in the cinnamon sugar and serve warm with the butterscotch velvet dipping sauce

To Make the Dipping Sauce:

  • combine the cream and fudge in a glass bowl and heat 30 seconds in the microwave, remove, stir well and continue until the fudge has melted.  Cool completely