PUFF PUFF

300g plain flour

100g caster sugar

1 tsp vanilla extract

1/2 tsp nutmeg

200ml water

1 tbs dried yeast

50ml warm water (to activate yeast)

Method

1. Activate yeast with warm water and mix all ingredients together.

2. Stir the mixture well. The consistency should be like a very thick pancake. Keep somewhere warm to allow to leaven. Once leavened can Store in fridge for 3 days.

3. Pinch dough into balls and deep fry until golden brown. 2-3 mins.

Allow to drain off any excess oil - Once cooked roll in cinnamon sugar to evenly coat.

STRAWBERRY CHILI JAM

1 punnet strawberries

1/2 teaspoon chilli flakes

4 tablespoons sugar

2 tablespoons water

Method

1. Wash and finely dice strawberries and add them to a pan on medium heat.

2. Once the strawberries start to cook down, add all other ingredients. Cook until it has a jam like consistency.

Serve the Puff Puff with Jam on the side and Clotted Cream.