Sweetcorn Puffs

An after dinner snack to serve with coffee

125ml cake flour (half cup) 250ml self-raising flour (1 cup) 250ml (1 cup) milk 1x410g tin whole-kernel corn drained 1 drop butter essence 2.5ml (half tsp) salt 30ml (2tbsp) butter melted 1 egg beaten 5ml (1tsp) baking powder 375ml (1.5 cups) oil Cinnamon sugar for dusting

Sift flours together and add milk slowly to form a batter. Mix in remaining ingredients, except oil and cinnamon sugar. Heat oil on medium-high. Dip a tablespoon first into the oil, then into the batter and drop spoonfuls of better into the oil. Flip over, then pierce with fork – a dry fork indicates the puffs are done. Remove with a slotted spoon and drain on greaseproof or brown paper. Roll in cinnamon sugar and serve hot with a choice coffee.

#sweetcorn #puffs