Ingredients
For the toffee custard
4 free-range egg yolks
75g/2¼oz caster sugar
1 vanilla pod, seeds scraped out and retained
250ml/9fl oz double cream
50g/1¾oz toffee, finely chopped
For the fruit fritters
500ml/18fl oz hot vegetable oil
100g self-raising flour
30ml/1fl oz sparkling water
1 banana, peeled and chopped into bite-sized chunks
½ cooking apple, peeled and chopped into bite-sized chunks
25g/1oz icing sugar
Method
1. To make the toffee custard, mix the yolks and sugar together in a large bowl.
2. Place the cream, the vanilla pod and seeds into a saucepan over a medium heat. Bring the cream to just boiling, then remove from the heat and cool for one minute. Remove the vanilla pod.
3. Gradually pour the warm vanilla cream into the yolk mixture, while whisking continuously and vigorously.
4. Pour this mixture back into the saucepan and gently heat, stirring continuously. When the custard reaches a consistency that coats the back of a wooden spoon it is ready.
5. Add the chopped toffee and mix in well.
6. For the fruit fritters, heat the vegetable oil in a deep, heavy bottomed saucepan until a breadcrumb sizzles and turns brown when added to it. (CAUTION: hot oil can be dangerous, do not leave unattended.)
7. Place the flour in a large bowl, add the sparkling water and whisk vigorously to form a batter.
8. Dip the chopped apple and banana pieces into the batter to coat, then carefully add to the hot oil to deep-fry in batches (do no overcrowd the pan). When they are golden and puffed up, carefully remove with a slotted spoon and drain on kitchen towels.
9. To serve, place the fruit fritters onto a large plate, sprinkle with icing sugar and spoon over some of the toffee custard.
