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Breakfast recipes

Spring green skillet-baked eggs

20 minutes

Mini funnel cakes with Chuckles

Serves Makes a lot

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1 litre canola oil
1 x 670 g box Woolworths vanilla cupcake mix
1 x 125 g bag Woolworths Chuckles malted puffs, crushed
2 free-range eggs
1⁄2 cup milk
150 g butter
1 cup cream
1⁄2 - 1 t rose-water (or to taste)
Icing sugar, for dusting

Method

Heat the oil in a saucepan over a low heat. Prepare the Woolworths cupcake mix according to package instructions, then fold through half the Chuckles.

Pour the batter into a squeeze bottle or funnel and test the oil with a drop of batter. When it sizzles and cooks to a golden colour, it’s ready. Carefully squeeze or pour the batter into the oil in quick, circular motions, quite close to the oil.

Fry for 30 seconds on each side until pale golden in colour and crisp. Drain on kitchen paper.

Whip the cream until soft peaks form, then fold through the rose-water. Sprinkle the remaining Chuckles over the funnel cakes, dust with icing sugar and serve with the cream.

Cook's note: What happens when an old-fashioned American fairground treat turned Instagram dessert sensation, #funnelcake, meets South African icon Chuckles? In a word: magic.

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Mini funnel cakes with Chuckles

Mini funnel cakes with Chuckles

Ingredients

Method