Fritelle

Method

Soak the sultanas in dark rum for 30 minutes until plump. In a large bowl, whisk together eggs and caster sugar until pale and fluffy. Gradually add the milk, then fold in the flour, baking powder and salt to create a smooth batter. Drain the rum-soaked sultanas and fold them into the batter along with a pinch of salt. Heat the vegetable oil to 170 degrees Celsius in a deep frying pan. Using a spoon or small ladle, carefully drop spoonfuls of batter into the hot oil, frying until golden brown on all sides, approximately 3-4 minutes per batch. Remove the fritelle with a slotted spoon and drain on kitchen paper. Dust generously with icing sugar whilst still warm and serve immediately.