Plantain puffs

• plantain↗2
• whole milk↗100ml ml
• golden caster sugar↗50g g

  plus 1 tbsp

• fast-action dried yeast↗7g sachet g

  sachet

• plain flour↗400g g

  plus extra for dusting

• condensed milk↗150g g
• coffee↗2 x 50ml shots of strong

  2 x 50ml shots of strong

• vegetable oil↗500ml-1 litre ml-1 litre

  for deep-frying

• caster sugar↗75g g
• ground cinnamon↗2 tsp tsp
• ground nutmeg↗½ tsp tsp

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Roast the plantain, in its skin, for 20-30 mins until the flesh is soft. Meanwhile, gently warm the milk in a pan until lukewarm. Stir in 1 tbsp of the sugar, then add the yeast. Take off the heat and leave to stand for 10 mins.

2. 2

   Take the plantain out of the oven and, once cool enough to handle, scoop the flesh into a bowl. Mix the flour with the remaining sugar, then mix in the plantain flesh. Stir in 150ml water gradually using a cutlery knife until you have a loose, sticky dough. Leave in a warm place, covered with a damp tea towel, for 1 hr or until doubled in size.

3. 3

   Mix the condensed milk and coffee in a small bowl and set aside. Mix the ingredients for the dusting together in a wide, shallow bowl.

4. 4

   Fill a heavy-based saucepan half-full with the oil, and gently heat to 180C. If you don’t have a thermometer, drop a small bit of batter into the oil. It’s ready when the batter drops to the bottom, then rises after 3-5 seconds. Wet your hands to stop the dough sticking, and take a small amount, about the size of a walnut, and carefully drop into the oil. Repeat, working in batches and ensuring there is space enough so the puffs aren’t touching. Cook for 2 mins or until golden brown, then turn and fry for another 2 mins until brown all over. Remove using a slotted spoon and drain on kitchen paper, then roll each puff in the dusting and transfer to a plate. Serve with the coffee sauce on the side, for dunking.