Serves 4-6

200g pumpkin, peeled and diced

1 cup orange juice

½ cup water

1 cinnamon stick

2 eggs

1/2 cup milk

2 cups cake flour

2 tsp baking powder

1 tsp ground cinnamon

Sunflower oil for frying

For the cinnamon sugar dusting:

1 cup castor sugar

2 Tbs ground cinnamon

In a pot, combine the pumpkin, orange juice, water and cinnamon stick then simmer until the pumpkin is fork tender, then drain and cool.

Once cooled, remove the cinnamon stick and mash pumpkin until smooth.

Whisk in eggs and milk then add flour, baking powder and cinnamon and mix well to combine.

Heat oil to 170C then drop teaspoonfuls of batter into the oil and fry until golden.

Drain on kitchen paper to remove excess oil, then toss in the cinnamon sugar mixture.