A simple batter means these are ready to fry in minutes: just cook until
golden, dunk in sugar and lime zest, then drizzle with
Martha's quick and decadent
dark chocolate sauce. Bliss.
For the funnel cakes
1 large egg
1 tsp vanilla extract
100ml whole milk
Zest of 2 unwaxed limes
100g plain flour
1 tsp baking powder
1 tbsp caster sugar
Pinch of salt
100g caster sugar to dust
Vegetable oil, for frying
For the chocolate sauce
150g dark chocolate
100ml double cream
2 tbsp golden syrup
1.First, make the batter. In a small jug, whisk together the egg, milk,
vanilla milk and half the lime zest.
2. In a separate bowl, combine the flour, baking powder, caster sugar and
salt. Make a well in the centre before whisking in the wet ingredients,
stirring until there are no lumps left - and it looks thick like custard.
Pour into a piping bag and set aside.
3. In a small saucepan, heat around 3cm of oil. Check
it's hot enough by
sprinkling in a bit of flour - if it sizzles,
you're ready to cook the
4. Snip the tip off the piping bag. Starting at the edges of the pan,
squeeze about a sixth of the batter into the oil, in a random, criss-crossing
5. Cook for about one to two minutes until the edges start to brown,
then flip it over and cook for two minutes more on the other side. It should
be an even, golden brown colour on both sides.
6. Remove and cool on kitchen paper then dust with sugar mixed with the
remaining lime zest. Repeat the frying process with the remaining mixture.
7. For the chocolate sauce, put the chocolate in a saucepan with the
cream and golden syrup. Heat gently, stirring all the time, until all the
chocolate has melted. Drizzle over the funnel cakes, or use as a dip. These
are best served hot and fresh.