- Time 2.5 hours minutes
- Serves 8 or more
- Complex
Ingredients
- 300g of grated Barber’s Cheddar
- 1x ltr of oil
- 10g Butter
- Fast acting yeast
- 300g Strong plain Flour
- 500ml Cider
- 150ml of double cream
- 3 x Cardamom Pods
- 1 x tps Ginger powder
- 3 x Bay leaf
- Nutmeg grated.
- 1x tsp Cornflour
Method
- Add the flower, yeast, teaspoon of sugar and 100g of finely grated 1833 to a mixing bowl or a food processor if you have one
- Now add 150ml of cider to approximately 200ml of warm water, gently add to the flour and yeast mix to form a dough.
- Allow the dough to rise for approximately 2 hours
- In a heavy based pan add the remaining cider (350ml) and bring to the boil.
- To the boiling cider add the spices, 1tsp of ginger, grated nutmeg, Cardamom and bay leaves. Allow the cider to reduce down by 50%
- Now add the cream and a nob of butter to the cider and bring back to the boil. Reduce the sauce further and then simmer, add half a teaspoon of cornflour to thicken the sauce to a suitable consistency for dipping
- Now for the Beignets
- In a large pan add the oil. Do not fill any more than a third of the pan with oil. Heat the pan
- Roll out the dough in a long sausage and cut to form small gnocchi size pieces
- After batch cooking the beignets in the hot oil , sprinkle with grated cheddar and serve