BUDGET-FRIENDLY COMFORT BAKES TO COSY UP TO THIS LONG WEEKEND

Make these two comfort bakes your cosy companions this weekend. Bake, indulge and unwind – you deserve it!

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PAMPOENKOEKIES (PUMPKIN FRITTERS)
Makes 15-20



INGREDIENTS

For the pampoenkoekies

250g pumpkin
1 egg
¼ tsp nutmeg
1 tsp salt
¼ cup milk
1½ cups flour
1 tsp baking powder
Oil, for shallow frying

For the cinnamon sugar

½ cup brown sugar
2 tsp cinnamon

METHOD
1. Boil or steam the pumpkin until soft. Mash until smooth and cool.
2. Beat through the egg, nutmeg, salt and milk.
3. Sift together the flour and baking powder, then add to the pumpkin and mix until combined.
4. Add a 2cm layer of oil to a deep pan over high heat.
5. Once the oil is hot, add large spoonfuls of the batter to the pan and fry until the fritters are golden on one side before flipping, about 30 seconds. As the fritters cook, they will start puffing up. Make sure the oil isn’t too hot as you want the inside of the fritters to cook before the outside gets too dark.
6. Combine the sugar and cinnamon on a plate. As the fritters finish frying, drain them on some paper towel, then toss in the sugar mixture to serve.

Serving suggestion: Serve these delicious fritters as they are or with the traditional caramel sauce.

Stylist: Jezza-Rae Larsen
Photography: Callen Jefferson/hmiages.co.za


3-INGREDIENT BANANA BREAD
Makes 1 medium-large loaf

INGREDIENTS
5 overripe bananas, peeled
1 tin condensed milk
2½ cups flour, sifted
Pinch of salt, optional

METHOD
1. Mash the bananas finely with a fork or masher.
2. Add condensed milk and whisk to combine well. Add a pinch of salt, if you like.
3. Add banana mixture to flour, whisking until smooth.
4. Pour batter into 22x12cm bread tin that is sprayed with non-stick spray and lined with baking paper.
5. Bake for 50-55 minutes or until a skewer inserted in the middle of bread comes out clean.
6. Remove and cool in the tin for 15 minutes, then take it out of the tin and allow to cool completely.

Top tip: To decorate the bread, halve a banana lengthways and place on top of the bread, lightly pushing it into the batter, before baking.

Recipes and styling: Liezl Vermeulen
Photograph: Zhann Solomons