Mary Poppins and the children cook pineapple fritters

Mary Poppins in the Kitchen: A Cookery Book with a Story, P. L. Travers and Maurice Moore-Betty (culinary consultant), illustrated by Mary Shepard 1975 London

   ‘ “Where shall we begin?” said Jane.

   “At the beginning,” said Mary Poppins. “First of all you wash your hands, and then you remember three useful things. Always let me switch on the stove, keep away from steaming kettles, and never use the sharper knives unless I am standing by.”

   “Yes, Mary Poppins,” they said gravely. And then they were set to work.’

Pineapple Fritters

THE BATTER: 75g (2/3 cup) flour; ½ tsp salt; 40ml (2 tblsp) oil – salad or olive – or melted butter; 120ml beer or lukewarm water; 1 large egg white

Sift the flour and salt into a bowl. Make a well in the centre and pour in the oil or melted butter. Draw the flour in from the sides while you add the beer or water a little at a time. When half has been added, beat thoroughly and add the other half. Allow the batter to rest for an hour. Just before you want to use it, beat the egg white till stiff and fold it into the batter.

1 can of pineapple rings; 3 – 4 tblsp butter

Dry the pineapple rings in paper or a clean cloth. Heat the butter in a heavy pan and, when hot, di rings into batter to coat evenly. Cook in hot butter till golden brown – about two minutes on each side. Lift our and drain on paper.

Sprinkle with sugar and serve hot as a dessert.