about 3 tablespoons caster sugar
1/2 cup plain flour
1 cup whipping cream
1 cup milk
few drops of vanilla essence
1 cup cake crumbs, preferably lemon
vegetable oil for deep frying
In a heavy, preferably non-stick, saucepan, heat cream, milk and vanilla essence to boiling point. Slowly pour into the bowl, stirring. Return to heat and cook gently, stirring until thickened; do not allow to boil. Pour onto baking sheet to make an even layer about 1/2 inch thick, then leave to cool. Cover and refrigerate for at least 1 hour. Cut cold custard mixture into approximately 1 inch squares, rectangles or diamonds.
Beat remaining egg, then dip shapes first in beaten egg, then in the crumbs. Half fill a deep fat fryer or pan with vegetable oil and heat to 375F. Add coated shapes in batches and cook for about 1 1/2 minutes until golden and crisp on outside; keep an eye on temperature of the oil to make sure that it does not drop as the cubes should cook very quickly. Using a slotted spoon, transfer to an absorbent kitchen paper, drain quickly and serve immediately.
Serves 4 - 6
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