Butterscotch sauce for pineapple fritters

Traditional Hot Puddings, Sue Ashworth 1994 Sydney, illustrated by Julia Bigg

Fruit Fritters with Butterscotch Sauce

“These irresistible banana, apple and pineapple fritters are drizzled with warm maple syrup and sprinkled with toasted sesame seeds.” Julia Bigg

Serves 4

125g/4oz/1 cup self-raising flour; pinch of salt; 150ml/1/4 pint/2/3 cup milk;  1 tblsp melted butter or vegetable oil; 1 egg, separated; oil for frying; 2 bananas, cut in half lengthways; 4 canned pineapple rings, well-drained; 1 apple, peeled, cored and cut into 8 rings; 75ml/3 fl oz. 1/3 cup plus 1 tblsp golden (light corn) syrup or maple syrup; 2 tsp sesame seeds, toasted lightly

1 Sift the flour and salt into a large mixing bowl and make a well in the middle. Pour the milk and melted butter or oil into the well. Add the egg yolk and beat until the batter is smooth. Leave to rest in a cool place for 10 minutes. Just before using, whisk the egg white in a grease-free bowl until stiff, then fold into the batter using a large metal spoon to make it light and airy.

2 Heat the oil in a deep frying-pan (kettle) to a depth of 5cm/2 inches.

Dip the fruit in the batter to give a thin, even coating. Fry in the hot oil, a few pieces at a time, until they are golden brown, turning once. Lift out with a perforated spoon and drain on paper towels. Keep warm while cooking the remaining pieces of fruit.

3 Heat the syrup in a small saucepan. (I added a small knob of butter and melted it into the syrup, Anne) Divide the fritters between 4 hot serving plates and pour the syrup over them. Sprinkle with toasted sesame seeds and serve.